Nice Brawn

Ingredients

• Boil a knuckle of veal
• and a pig’s trotter
• Cook 2 lb. pickled pork
• Flavour with a little thyme and pepper.
• If a large quantity is required, allow 1 cow’s heel to every 4 lb. other meat.

Method

1. 1

   Boil the veal and pig’s trotter in enough water to cover for about 14 hours.

2. 2

   Cut the pickled pork into small pieces, mix with thyme and pepper, and add some of the veal liquor.

3. 3

   For larger quantities, boil cow’s heel until soft.

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 3. The excerpt below is the record exactly as published.

Nice Brawn. Boil a knuckle of veal and a pig’s trotter in one saucepan, using just enough water to cover. Cook about 14 hours. Cook 2 lb. pickled pork, and cut all meat up small. Flavour with a little thyme and pepper, put into a basin, and add some of the liquor from the veal. Any remaining veal stock could be used for making soup. Let the water the pork was boiled in get cold, take the fat off, and throw the water away. If a large quantity is required, allow 1 cow’s heel to every 4 lb. other meat.

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