Brawn (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Brawn can be separated from the mould by dipping in hot water.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 255. The excerpt below is the record exactly as published.
Brawn (another way). — Take the fat, ears, and tongue, of a pig's head, and any pieces which may have been cut oft' in trimming, and soak in salt and water all night. Cleanse, and boil them for thi-ee hours, with onlj- enough water to keep them from burning, and the meat from getting drj'. The bones should then be taken out, the ears cut into strijis, and the tongue into sUces. Season the whole with pepper, salt, allspice, &c., as for Brawn {see Brawn), and boil it in the same liquor for an hour. A few minutes before it is quite ready, add a little carrot
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Cook this with the app: pantry check, scaling, and the assistant.