Souse Meat

1 pig head
3 pair pigs feet and hocks
2 onions, sliced
3 peppercorns
1 blade mace
3/4 c. vinegar
1 1/2 Tbsp. salt
1 bay leaf
1/2 tsp. Pepper

Clean pig's head thoroughtly. Remove tongue and split open.Clean feet and hocks and place with head in kettle; cover with water. Heat to boiling and cook until tender enough to remove bone easily. Lift out meat to cool. Meanwhile, boil down liquor, adding sliced onions, salt, pepper, peppercorn, bay leaf and mace. Boil until reduced to 1/2 the quantity; strain and cool.. remove meat from bones and cut in pieces. Place fat skimmed from cold liquor, meat and vinegar in kettle and heat to boiling. Turn into crock and add as much of liquor as it will hold.. when cold, this will set firmly and may be cut into slices. Make 4 1/2 pounds.

Mrs. Ollie Hart (Velma)