Chitterlings from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select the largest intestines of the Hog, wash clean, disgorge and thoroughly cleanse, and let soak for twenty-four hours in fresh water, changing the water frequently. Then drain and dry well. Cut...
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Ingredients
- 2 Pounds of Fat Pork
- 2 Pounds of Lean Pork
- A Pound of Inner Lining of Stomach of Hog
- 2 Cloves of Garlic
- 3 Bay Leaves
- 2 Large Onions
- A Tablespoonful Each of Salt and Pepper
- A Teaspoonful Each of Cayenne and Chili Pepper
- ½ Teaspoonful Each of Mace, Cloves and Allspice, Ground Fine
- A Tablespoonful Each of Minced Thyme, Sweet Marjoram and Parsley
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