Pickle for Brawn
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Brawn is kept in brine for a week, basted daily.
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 144. The excerpt below is the record exactly as published.
Pickle for Brawn. — Take double the quantity of water that Avill be enough to cover the Brawn, add to it two handfuls of whole malt, let it boil for an hour and a half, then add to it salt enough to give it a strong relish
Cook this with the app: pantry check, scaling, and the assistant.