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BRAWN (another way)

Take the fat, ears, and tongue of a pig's head, and any pieces which may have been cut off in trimming, and soak in salt and water all night. Cleanse, and boil them for three hours, with only enough water to keep them from burning, and the meat from getting dry. The bones should then be taken out, the ears cut into strips, and the tongue into slices. Put the bones into the saucepan with the liquor, a large onion, two blades of mace, six allspice, twenty-five peppercorns, two bay-leaves, and a little thyme. Boil for half an hour, strain the liquor, put it with the meat, boil once more, and pour into a brawn mould. When required the brawn may be separated from the moulds by dipping them into hot water, or by placing a hot towel around them for a few minutes.