Tonbridge Brawn

Ingredients

• the head of a pig of middling size
• an ounce and a half of saltpetre
• six ounces of sugar
• six ounces of salt
• a quarter of a pint of good vinegar
• a large grated nutmeg
• a teaspoonful and a half of mace
• half a teaspoonful of cayenne
• as much of cloves

Method

1. 1

   Prepare the pig's head by removing bones and salting.

2. 2

   Clean ears and feet, rub with saltpetre and sugar, then add salt and vinegar.

3. 3

   Boil the ears and feet, then mix with spices, roll tightly, and boil for four hours.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 244. The excerpt below is the record exactly as published.

TONBRIDGE BRAWN. Split open the head of a pig of middling size, remove the brain and all the bones, strew the inside rather thickly with fine salt, and let it drain until the following day. Cleanse the ears and feet in the same manner : wipe them all from the brine, lay them into a large pan, and rub them well with an ounce and a half of saltpetre mixed with six ounces of sugar ; in twelve hours, add six ounces of salt ; the next day pour a quarter of a pint of good vinegar over them, and keep them turned in the pickle every twenty-four hours for a week ; then wash it off the ears and feet, and boil them for about an hour and a half ; bone the feet while they are warm, and trim the gristle from the large ends of the ears. When these are ready, mix a large grated nutmeg with a teaspoonful and a half of mace, half a teaspoonful of cayenne, and as much of cloves

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