Pig's Head Brawn
From The handy dictionary of cookery, 1890
The pickle is made from boiling water, salt, and brown sugar.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 74. The excerpt below is the record exactly as published.
Pig’s Head Brawn. Wash the head in several waters, and rub it well with salt; remove the eyes and nostrils. Put it into a large vessel ; cover it with pickle ; allow it to stand four days, turning it each day, and rubbing it with salt. When this is done put it into a pan, cover it with warm water, bring it to the boil, throw in a teaspoonful of salt. Remove the scum as it rises ; then add a piece of kirnip, carrot, celery, onion, shalot, a blade of mace, twenty peppercorns, and a sprig of parsley
Cook this with the app: pantry check, scaling, and the assistant.