Brawn, To Make
INGREDIENTS for large mould or moulds. To a pig's head weighing ở lbs., allow 1½ lb. of lean beef, 2 tablespoonfuls of salt, 2 teaspoonfuls of pooper, a little cayenne, 6 pounded cloves.
ABRAGE COST, 3s. 3d. 54 BREAD-AND-BUTTER FRITTERS.
Cut off the cheeks and salt them, unless the head be small, when all may be used.
After carefully cleaning the head, put it on in sufficient cold water to cover it, with the beef, and skim it just before it boils.
A head weighing 6 lbs. will require boiling from 2 to 3 hours. When sufficiently boiled to come off the bones easily, put it into a hot pan, remove the bones, and chop the meat with a sharp knife before the fire, together with the beef. It is necessary to do this as quickly as possible to prevent the fat settling in it. Sprinkle in the seasoning, which should have been previously mixed. Stir it well and put it quickly into a brawn-tin, if you have one; if not, a cake-tin or mould will answer the purpose, if the meat is well pressed with weights, which must not be removed for several hours. When quite cold, dip the tin into boiling water for a minute or two, and the preparation will turn out and be fit for use.
TIME. From 2 to 3 hours.
SEASONABLE from September to March. boiled will make good pea-soup, and the fat, if skimmed off and boiled in water, ar afterwards poured into cold water, answers pose of lard. Very nice brawn is al from calf's foot used for jelly.
Note. The liquor in which the head was