Brawn
From Cookery and housekeeping, 1882
Serves 15
The tin should be perforated for drainage.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 82. The excerpt below is the record exactly as published.
BRAWN. then sew up the opening. Try to arrange it so as to preserve the shape. Fasten up in a cloth as other galantines, and braise slowly in weak stock with the usual vegetables for from three to four hours. Do not remove the cloth until it is cold. Brawn. The tin in which the brawn is made is to be a cylinder, of nine inches by seven inches. The sides must be perforated with small holes like a rushlight shade. Take a pig's head, feet, ears, and tongue, and a calf's foot (or cow's heel), let them be well turned and rubbed in pickle for six days. Boil slowly for seven hours. The head requires less than four hours to boil, the feet nearly seven. Remove all the meat and gristle from the bones, and cut, or tear into suitable pieces ; the tongue is to be cut into larger bits. Season with mixed spice and pepper. Arrange the skin next the sides of the tin, put a layer of meat and bits of tongue here and there, and so fill the tin with all your material. The effect aimed at is to give the mottled look of marble to the brawn. When the tin is filled with the prepared meat, a cloth is to be laid over it, and on that a 7 lb. weight, which must remain for 24 hours. Pickle for Brawn, &c. Pour 2 gallons of boiling water over 6 lbs. of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.