Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › Brawn of Ox Head
Brawn of Ox Head
Put a half ox head, two onions, carrots, turnips, and a little celery seed into a pan, with sufficient water to cover; let it simmer until quite tender. Take all the meat from the cheek, season with pepper and salt, and cut into small neat pieces. Fill a brawn mould or cake tin, add the brains and a good sprinkling of minced ham or bacon, and more seasoning. When the mould is full add about a tea-cupful of the stock in which it was boiled; put a plate over with a weight on top, and turn out when quite cold. Garnish with watercress. The liquor makes excellent soup. Probable cost, 8d. per pound.