Brandy Sauce

1. 1

   Boil the several parts of the entire head and the feet in the same way as for souse; all must be boiled so perfectly tender that the meat will separate easily from the bones.

2. 2

   After neatly separated, chop the meat fine while warm, seasoning with salt, pepper, sage or other spices to taste; put in a strong bag.

3. 3

   Place a weight on it and let it remain until cold, or put it in any convenient dish, placing a plate with weight on it to press the meat; cut in slices.

4. 4

   Roll in flour and fry in lard or serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.