Brawn

Ingredients

• Half a pig’s head
• Twenty peppercorns
• One blade of mace
• Four cloves
• Twelve allspice
• Bunch of herbs
• One onion

Method

1. 1

   Wash the pig’s head in tepid water.

2. 2

   Take out the brains and the eyes and throw them away.

3. 3

   Remove any splinters of bone, and clean the head thoroughly.

4. 4

   Blanch the head to whiten and cleanse it.

5. 5

   Rinse well, and again cover with cold water and bring to the boil, and simmer for about two hours.

6. 6

   When the head is sufficiently boiled, remove from the pan and take all the meat from the bones and cut into dice.

7. 7

   Put the bones into the liquor in which the head was boiled, add the seasonings and the onion, boil up, and simmer for about an hour.

8. 8

   Strain the liquor, add one quart of it to the prepared meat, and season well with pepper and salt.

9. 9

   Rinse a mould or basin with cold water, and pour in the meat and liquor, and set aside till cold.

10. 10

    Turn out.

11. 11

    Garnish with parsley, and serve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 20. The excerpt below is the record exactly as published.

Brawn* Half a pig’s head. Twenty peppercorns. One blade of mace. Four cloves. Twelve allspice. Bunch of herbs. One onion

Cook this with the app: pantry check, scaling, and the assistant.