Ox and Pork Brawn

Ingredients

• an ox head
• a pig’s head
• 3 tablespoonfuls salt
• 2 bay leaves
• 6 cloves
• 2 blades of mace
• 1 dessertspoonful of peppercorns
• Sprig of parsley

Method

1. 1

   Cleanse the half-heads thoroughly and saw and cut into suitably sized pieces that will go into a large pan.

2. 2

   Tie the herbs, peppercorns, etc., in muslin.

3. 3

   Add the salt and just cover with cold water.

4. 4

   Bring slowly to the boil, skim and then simmer steadily for 5 or 6 hours.

5. 5

   Lift the heads on to a dish, strain the liquor and return it to the pan.

6. 6

   Boil it rapidly until it has reduced two-thirds.

7. 7

   Meanwhile, cut the meat from the heads into neat squares.

8. 8

   Re-heat it in the liquor, add more seasoning if required and pour all into cold wetted moulds.

9. 9

   Allow to stand until set, turn out and serve garnished with watercress.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 14. The excerpt below is the record exactly as published.

Ox AND Pork Brawn 4 an ox head 6 cloves 4 a pig’s head 2 blades of mace 3 tablespoonfuls salt ‘I dessertspoonful of 2 bay leaves peppercorns | Sprig of parsley

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