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Brawn, Sussex

Prepare a pig's head as directed in the recipe for BRAWN. Strew the halves with salt, and drain them. Take the pig's feet, cleanse them and the ears also. Rub in one ounce and a half of saltpeter with six ounces of sugar, and shortly after six ounces of salt. Next day, pour a quarter of a pint of vinegar over all, and turn the meat in the pickle every twenty-four hours for a week; wash off the pickle and boil till all the bones can be easily removed, but the form of the head must be retained. Flatten the head on a board, cut some of the meat from the thickest part, and place it on the thinnest, to give an even appearance. Season all thoroughly with nutmeg, mace, cayenne, cloves, etc. Intermix the head with pieces of the ears, feet, and tongue; roll it up tightly and bind firmly, tying a thin cloth closely round, and securely fastening it at both ends. Now place the head in a braising or other suitable pan, with the bones and trimmings of the feet and ears, a large bunch of savoury herbs, two onions, a small head of celery, some carrots, a tea-spoonful of black peppercorns, and sufficient cold water to cover all well. Boil for four hours, and allow it to remain in the liquor till nearly cold. Take off the cloth and put the brawn between two dishes, and press with a heavy weight till next day. Before serving take off the bands. Average cost of pig's head, 5d. per pound.