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Another Souse


  • 2 quarts of vinegar
  • about 10 quarts of water
  • 4 cloves of garlic
  • 1 handful of parsley
  • 6 cloves
  • 4 stalks of thyme
  • 4 bay-leaves
  • 1/2 nutmeg grated
  • 3 or 4 carrots
  • 3 or 4 onions sliced
  • a little salt
  • 2 dozen pepper-corns


Put the vinegar and water in a stone or crockery vessel, with the garlic, parsley, cloves, thyme, bay-leaves, nutmeg, carrots, onions, salt, and pepper-corns. Stir and mix the whole well, and it is ready for use.

Pieces of mutton, beef, pork, venison, and bear-meat, may be soaked in one of the above preparations from four to six days before cooking them. A piece of tough meat will be more tender and juicy after being soaked.

More or less may be made, according to the size of the piece of meat.


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Hand-Book of Practical Cookery (1884).

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