1 Pig’s Head
1 Pig’s Tail
2 Stalks Celery
2 Spigs Parsley
4 Pig’s Feet
1 Medium Onion
1 Hot Pepper, sliced
Ask butcher to chop head into 4 pieces and remove eyes. Wash and clean head, feet and tail. Cover meat with salted water. Add onions and celery; cook until tender. Set aside to cool.
Prepare a large bowl of cold, salted water.
Rove meat from bones of pigs head and discard excess fat. Skin tongue and slice. Cut meat into service pieces and place in bowl of salted water to cover meat. Let stand for one hour.
Prepare a sauce by boiling enough water to easily cover meat. To this, add salt to taste, and sliced hot pepper. Simmer for a few minutes. Remove from heat and add juice of 2 limes. (More to taste if necessary)
Remove meat from salted, cold water and place in large bowl or casserole dish, draining well. Pour prepared sauce over meat. Let cool. Garnish with sprigs of parsley.
Souse is best served at room temperature, but can be enjoyed warm or cold.
Refrigerate all leftovers, and keep refrigerated until ready to use.
AS FOUND IN THE UVI HOLIDAY COOKING