Clean the ears and feet well; cover them with cold water slightly
salted, and boil until tender. Pack in stone jars while hot, and cover
while you make ready the pickle. To half a gallon of good cider vinegar
allow half a cup of white sugar, three dozen whole black peppers, a
dozen blades of mace, and a dozen cloves. Boil this one minute, taking
care that it really boils, and pour while hot over the still warm feet
and ears. It will be ready to use in two days, and will keep in a cool,
dry place two months.
If you wish it for breakfast, make a batter of one egg, one cup of
milk, salt to taste, and a teaspoonful of butter, with enough flour for
a thin muffin-batter; dip each piece in this, and fry in hot lard or
dripping. Or dip each in beaten egg, then in pounded cracker, before
frying.
Souse is also good eaten cold, especially the feet.