Cold Daube

 

Ingredients

• 
  Eight pounds of roast
• One pound of pork fat
• Four pigs feet
• Four calves feet
• Two beeves (cows) feet
• One red pepper (chopped)
• Three pints of vinegar

Directions

1. Cut the pork fat into thin slices.
2. Put all the meat into a pan, cover with vinegar, and let soak overnight.
3. Separate the calves and pigs feet from the mixture, take out the bones, and set aside in a separate pot.
4. Separately, slowly heat the calve and pig feet meat mixture, stir constantly. Once hot, set aside into a dish to cool rapidly.
5. Place the red pepper (chopped) in between the slices
   of pork fat.
6. Cover the pan of meat with water, boil slowly until everything is thoroughly cooked.

-Mrs. B.S. Story

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022