Page 2 - Pork Kidney & Souse

page 2

Diving right in: I have not tried either one of these recipes, to my knowledge.  But they got top billing so I suppose they must be good.

Pop Berdelle was Florence's father, Victor Berdelle.  He was a French immigrant from Alsace Lorraine, but at the time of his immigration, the area  was over run by the Germans.  The only part of my family tree that isn't from Germany, was sometimes German.  Go figure.   Victor Berdelle was married to Clara Berdelle, and their daughter was Florence.  Victor was a machinist in Allentown, and this is how he liked his pork kidneys.

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Souse, is defined by Merriam Webster as  1: something pickled; especially : seasoned and chopped pork trimmings, fish, or shellfish 2: an act of sousing : wetting 3 a : a habitual drunkard b : a drinking spree : binge.  

You can make souse, or get soused, or get soused while you make souse. Here is an image of souse compliments of  Rawtalent's Club Eclectica Blog.  Clearly an accomplished chef who knows their way around extreme boiled meats.  

I like that Florence starts her book with these two big league recipes. Its like she's trying to chase away the amateurs, or to let her future readers know this isn't just some lame chocolate chip apple pie fluff piece.  She starts with pigs feet and kidneys so tighten up those apron strings and start hacking those feet.  Welcome to the big leagues.

Also I love the last paragraph of the page.....

",then pour in square or round cake pans.  Mine made 2 pans. It was just right."

Right on Grandma Worman, right on.

*** update from my mother, Florence's granddaughter:
I made the pork kidneys with Grandma once to learn how to do it. The kidneys are tricky to cut and I remember that they dulled the knife so we had to sharpen it during the process. They also don't smell great until you soak them. But they do taste very good in this recipe! It is a savory flavor, a hint of spice and just barely noticeable vinegar. If you can't bring yourself to do kidneys, it also works well with heart. 
You thicken the sauce "in the usual way" by making flour water and stirring it into the simmering liquid. This dish is always served over noodles and I remember her making homemade noodles for it. It was a very special meal!