Preparation info
    • Difficulty

      Easy

Appears in
Taste the State: Signature Foods of South Carolina and Their Stories

By Kevin Mitchell and David S. Shields

Published 2021

  • About

Ladies Home Journal (November 1892), 32

Method

Carve the fowl into joints, as for frying; put it into a stew-pan, with a few slices of pickled pork, or fresh pig cut in thin slices. Season highly with red and black pepper