Souse To cover fish with a mixture of vinegar, spices and water to cure or prior to cooking.
Spelt A cereal grain with a nutty flavor, and can be used by people with wheat allergies.
SOUSE : To cover food, particularly fish, in wine vinegar and spices and cook slowly, the food is cooled in the same liquid. Sousing gives food a pickled flavour.
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Souse - to pickle food in brine or vinegar; such as soused herrings.
Soused Monachyle roe deer with a roasted beetroot and horseradish cream
By Tom Lewis
Desserts
Quick Christmas pudding
By Lesley Waters ...
Souse loaf:
Well:cooked pig's head and feet that are chopped into small pieces, marinated in lime juice, chili pepper and salt, then pressed into a loaf.
Souse: ...
In Southern Louisiana, in the United States, head cheese, also known as souse, is traditionally flavored with vinegar and hot sauce.
First the meat is soused. It is kept in saltwater for a couple of days to guarantee the conservation of the meat. Then the meat is dried in the sun in spring when the air temperature is below zero.
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The large, dark-green, slightly acidic and pulpy flesh of the fruit of a small West Indies tree called the soursop. Also called "guanabana." Souse
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to pickle food in brine or vinegar; such as soused herrings. Souse Loaf ...
Boudin, Black Pudding: Sausage that may include pigs' blood, thyme and Scotch bonnet peppers. Frequently served with souse, a pork dish that can include any part of the pig.
 See also: Cooking, Sauce, Pickle, Vinegar, Spice
  
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