Brawn (Pork)
From Soyer's standard cookery, 1912
Serves 8
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 124. The excerpt below is the record exactly as published.
Brawn (Pork). Wash half a pig's head thoroughly and remove the brains, pieces of bone and veins, then put it in a saucepan with enough cold salted water to cover it. Let the water boil, skim it well, and then keep it simmering for two hours; by this time the bones should be removed without difficulty. Cut the meat up quickly with a sharp knife into small square pieces; season it liberally with salt, black pepper, half a teaspoonful of powdered cloves, and half a teaspoonful of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.