Fifth:—Add the following proportions of spice, which can be changed to suit the amount of Souse you are making. For 100 lbs. Souse use:
2 lbs. of Granulated Sugar.
8 to 10 oz. Zanzibar-Brand Pickled Tongue Seasoning.
Sixth:—Mix the spice with the Meat, and boil about 15 minutes; then remove from the fire. Put the Souse into square tin pans, and allow it to set 24 hours before removal. If desired, a lemon and 2 or 3 good sized Onions may be cut into small pieces, and mixed in the Souse before it is boiled; some like this, and some prefer it without Onion or Lemon. Do not use too much Lemon as it will make the Souse taste bitter.
VINEGAR PICKLED PIG’S TONGUES.
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PICKLED PIG’S TONGUES
Take salted Pigs Tongues that have been cured for 30 days and scald them in hot water; then remove the skin and gullet. Boil slowly for three hours, the same as boiling Pigs Feet; the slower they are boiled the better; then cool the Tongues, in the same manner as directed for cooling Pigs Feet.
Another way is to take them out of the Brine and cook them, and then take off the skin and gullet after they are cooked. When handling large quantities, this latter method will not work as well as the first method, because after the Tongues are boiled, they must be cooled in the same vat, and after they are cooled, the skin does not remove so easily. That is why it is better to scald them in boiling water first and then remove the skin and gullet, then boil them.
Split the tongues through the center and pack in Vinegar the same as Pigs Feet and add to every 100 lbs. of Tongues 8 to 10 ounces Zanzibar-Brand Pickled Tongue Seasoning.