Brawn with Ox-head, Tongue, and Bacon

Ingredients

• an ox-head
• a well cured tongue
• a thick slice of bacon cut into dice
• seasoning as before explained
• spiced pepper

Method

1. 1

   Stew the ox-head as in the previous recipe.

2. 2

   Boil the tongue, cut both up with the bacon while hot, season, stir well, and press tightly in a brawn tin.

3. 3

   Let it remain under a heavy weight for 3-4 hours.

4. 4

   Dip the tin in hot water to loosen the brawn when serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 145. The excerpt below is the record exactly as published.

spiced pepper," and let it rest in brine (without saltpetre) for forty-eight hours : then drain it dry, wipe it, and stew it gently till nice and tender. When done, set it on a dish with a weight above it, and let it get quite cold. The weight must then be removed, and the joint must be neatly trimmed in a rectangular 256 CULINARY JOTTINGS FOR MADRAS. form witli a sharp knife. Its sui'face having been glazed, nothing remains to be done in the kitchen. " Ox-head brawn' is not to be despised by dwellers in the plains to whom pork is denied. Skin and clean an ox- head, or purchase one already skinned : split it in two, cut out the eyes, break the bones of the jaws, remove the brains, and let the whole soak for an hour or two in cold water. Then put it into a stew-pan with water enough to cover it. Boil very slowly, and then add vegetables and flavouring as if for soup ; when the meat is quite tender, and you can pick the bones away from it easily, strain the meat from the broth, and vegetables, free it from every fragment of bone, and cut up the meat whilst it is hot and juicy, en masse rather small, seasoning it with salt and " spiced pepper" whilst doing so. If you have no spiced pepper, mix a table-spoonful of powdered dried thyme and marjoram blended, with a tea-spoonful of pep- per, and dust it freely into the meat : when seasoned well, cut up, and mixed, press the meat tightly down in a round brawn tin, and let it get cold. After which it can bo turned out whole, and sliced for breakfast or lunch. The broth in which the meat was stewed should be blended with the soup stock for it will be gelatinous and strong, the proper basis in fact for a good " mock turtle." An excellent " brawn' can be made with an ox-head, a well cured tongue, and a thick slice of bacon cut into dice. Stew the ox-head as in the foregoing recipe, and boil the tongue, cut up both with the bacon whilst they are quite hot, season as before explained, s

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