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February 2, 2021 • 0 comments

This is a recipe for Souse, containing ligaments, tendons, fat, itty-bitty meat jellied into a loaf. This is very common in Europe. Makes a great addition for a buffet!


  • (Several pounds) Beef Bones
  • (2 Tbsp) Vinegar
  • (to taste) Sea Salt
  • (to taste) Pepper
  • (to taste) Cumin
  • (to taste) Cardamom
  • (to taste) Thyme
  • (to taste) Rosemary


Place several pounds of beef bones with all the joints and trimmings attached, in a large pot with 2 tablespoons of vinegar. Cover with water and let stand for 1 hour. 

Cook for 4 to 24 hours. When done, season to your liking. I use unrefined sea salt, pepper, cumin, cardamom, turmeric, thyme, rosemary…

Once it’s somewhat cooled down, I pull out all bones. With my handheld mixer, I break up the larger pieces and ladle the brew into a container. 

Let the dish fully cool. Then put it in the refrigerator to set up.

Can be sliced and served cold. Enjoy!

Freeze leftovers for a later meal.

Source:  https://www.westonaprice.org/s...

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