Recipes > Miscellaneous Recipes > Souse



  • 3 ounces of butter
  • 2 carrots
  • 2 onions
  • about 3 pints of warm water
  • 1/2 pint of vinegar
  • 1 clove of garlic
  • 4 sprigs of parsley
  • 1 sprig of thyme
  • 1 clove
  • 1 bay-leaf
  • 6 pepper-corns
  • grated nutmeg
  • salt


Put the butter in a saucepan, and set it on the fire; when melted, add the carrots and the onions sliced, stir now and then till they begin to turn brown; then add the warm water, vinegar, garlic, parsley, thyme, clove, bay-leaf, pepper-corns, a little grated nutmeg, and salt. Simmer about an hour, strain, and it is ready for use.


Print recipe/article only


Hand-Book of Practical Cookery (1884).

comments powered by Disqus