On the counter, by the front door, two large pickle jars of cow-foot souse were more empty than full.
Despite the testimony to its popularity — and my own love of resilient, gelatinous tissue, in soup, on tostadas, sliced with a chili vinaigrette — souse would keep till another time. (That's the thing about pickling.) Just out of the oven, a salt fish patty ($1.30) made a limber, even buttery first impression, till I hit the payload.
"Vincie," you may know from the flag on the awning (which changed somewhat when this business moved up the block), is not the name of the proprietor, but a reference to his earlier home, in the Caribbean nation of Saint Vincent and the Grenadines.
1621 Nostrand Ave. (Cortelyou-Clarendon Rds.), Flatbush, Brooklyn