Brawn

Ingredients

• 2 Calves' Feet or 12 Trotters
• A tablespoonful Coriander Seeds
• 1 bottle of Vinegar
• 12 Allspice
• About 24 Peppercorns
• 3 or 4 Bay Leaves
• 3 Red Chillies

Method

1. 1

   Boil the sheep's feet quite tender, and when cold and firmly jellied remove the fat and bones.

2. 2

   Boil with the spices and vinegar for an hour.

3. 3

   Little pieces of sheep's tongue may be cut up in it.

4. 4

   Pour into moulds, garnished with eggs, lemon, and parsley.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 6. The excerpt below is the record exactly as published.

BRAWN— BREAKFAST DISHES-BREAD (BROWN). [B with the meat and soaked bread. Mix one egg with the mixture, whisk the other with some milk, and pour over the whole, after being put into a buttered pie-dish or into little cups (the old Indian way), with a lemon or bay leaf stuck into each little cup. Put them in the oven to bake, and send to table in the cups or pie-dish. Serve with rice. (This dish is equally good made of cold mutton.) One ounce of tamarinds soaked in half a pint of boiling water, then strained, and the juice used for Bobotee, Sasaties, and Curries instead of vinegar, gives a very pleasant acid flavour. BRAWN. Ingredients. 2 Calves' Feet or 12 Trotters. A tablespoonful Coriander Seeds. J bottle of Vinegar. The Spices to be tied up in a 12 Allspice. muslin bag. About 24 Peppercorns. 3 or 4 Bay Leaves. 3 Red Chillies

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