Brawn, Sussex
From Cassell's dictionary of cookery, 1892
Serves 1
Average cost of pig's head is 5d. per pound.
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 256. The excerpt below is the record exactly as published.
Brawn, Sussex.— Prepare a pig's head as directed in: the recipe for Brawn. .Strew tlie halves with' salt, and di-ain them. Cleanse the ears and feet. Kub in one ounce and a half of saltpetre vdth. six ounces of sugar, and shortly after six ounces of salt. Next day, pour a quarter of a pint of vinegar over all, and turn the meat in the pickle every twenty-four houi's for a week ; wash off the pickle and boil till all the bones may be easily removed, but the form of the head must be retained. Flatten the head on a board, cut some of the meat from the thickest part, and place it on the thinnest, to give an oven appearance. Season all thoroughly with nutmeg, mace, cayenne, cloves, &c. In- tei-mix the head with pieces of the ears, feet, and tongue ; roU it up tightly and bind firmly, tpng a thin cloth closely round, and secui-ely fastening at both ends. Now place the head in a braising or other suitable pan, with the bones and trimmings of the feet and ears, a large bunch of savoury herbs, two onions, a small head of celery, some carrots, a tea-spoonful of black peppercorns, and sufficient cold water to cover all well. Boil for four hours
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Cook this with the app: pantry check, scaling, and the assistant.