Pork Brawn

Ingredients

• a small pig's head
• two pig's feet
• two table-spoonfuls of salt
• six ounces of common salt
• six ounces of moist sugar
• three-quarters of an ounce of saltjjetre
• three-quarters of an ounce of black pepper
• a tea-spoonful of white pepper
• three salt-spoonfuls of powdered mace
• one salt-spoonful of grated nutmeg
• one salt-spoonful of cayenne

Method

1. 1

   Clean and wash the pig's head and feet, sprinkle with salt, and let drain overnight.

2. 2

   Rub with a powder of salt, sugar, saltpetre, and pepper for ten days.

3. 3

   Boil the feet and ears for 1.5 hours, then add the head.

4. 4

   Boil until bones separate from meat, then mince and season.

5. 5

   Press into a tin and cool overnight.

6. 6

   Serve with vinegar and mustard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1274. The excerpt below is the record exactly as published.

Pork Brawn. — Take a small pig's head with the tongue, and two pig's feet. Clean and wash them, sprinkle two table-spoonfuls of salt over them, and let them drain until the following day. Dry them with a soft cloth, and rub into them a powder made of six ounces of common salt, six ounces of moist sugar, three-quarters of an ounce of saltjjetre, and three-quarters of an ounce of black pepper. Dry the powder well, and rub it into every part of the head, tongue, ears, and feet: turn them over and rub them again every day for ten days. Wash the pickle from them, cut off the ears, and boil them with the feet in a separate saucepan with as much cold water as will cover them. They will require to be boiled one hour and a half before the head, and afterwards may be put with it. Put the head and tongue into a stewpan, cover -wath cold water, and let them boil gently until the bones will leave the meat. Take them up, drain them, cut the meat into small pieces, first re- moving the bones from the head, feet, and ears, and the skin from the tongue ; do this as quickly as possible. Season the mince with a tea-spoonful of white pepper, three salt-spoon- fuls of powdered mace, one salt-spoonful of grated nutmeg, and one salt-spoonful of cayenne

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