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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 saltpetre, 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 with 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 removing 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-spoonfuls of powdered mace, one salt-spoonful of grated nutmeg, and one salt-spoonful of cayenne. Stir all well together, press the meat while still warm into a brawn tin, and lay a heavy weight on the lid. Put it in a cool place until the following day, dip the mould in boiling water, turn the brawn out, and serve on a neatly-folded napkin. Vinegar and mustard should be served with pork brawn. Time to boil the head, two hours, less or more, according to size; till the flesh leaves the bone. Probable cost of head, 5d. to 6 1/2d. per pound. Sufficient for a good-sized breakfast or luncheon dish.