Excellent Mock Brawn
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Mock Brawn can also be made from a fresh calf's head.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 145. The excerpt below is the record exactly as published.
Excellent Mock Brawn. — (. Family Recipe.) — Take a calf’s head with the skin on, singe off the hair, and rip it down the face. Wash it clean and put it in the Hamburgh Pickle (page 209) for three days. Then boil it in a cloth till the bones will come out. Boil in another pan a gang (four) of calf’s feet, and bone them. Boil also a beast’s tongue which has been in pickle. When soft tear all the meat to pieces, season well with mace
Cook this with the app: pantry check, scaling, and the assistant.