Cassell's dictionary of cookery

Brawn (another M^ay). — Take three pigs' heads, and two cheeks of salted pork, two sheeps' tongues, a piece or the whole of a bullock's tongue. Boil all together until the meat will separate from the bones . Put the meat on a pasteboard, cut it into small bits, and while cutting throw the following spices, well pounded, over it : — one ounce and a half of white pepper, three-quarters of an ounce of allspice, eight cloves, and two blades of mace. The bullock's tongue to be skinned, sliced, and distributed in thin layers between the meat in the mould. Boil a cow-heel in one pint of water till reduced to half, throw this over and cover, putting a heavy weight on the top. Let it stay all night, and the next morning it will be finn in the mould. Brawn (another way). — Take the fat, ears, and tongue, of a pig's head, and any pieces which may have been cut oft' 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 drj'. The bones should then be taken out, the ears cut into strijis, and the tongue into slices. Season the whole with pepper, salt, allspice, &c., as for Brawn {see Brawn), and boil it in the same liquor for an hour. A few minutes before it is quite ready, add a little carrot, minced parsley, or other herbs, scalded and cut fine. Boil again 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. Brawn, Mock. — Remove the bladebone from the shoulder of a large hog or boar, and boil the meat gently two hours or more, according to size. \\Tien cold rub in black pepper, salt, cayenne, allspice, shallot, and thyme to taste. Let it remain for twenty-four hours in this seasoning. Next day prepare a forcemeat of veal, ham, beef, suet, minced parsley, thyme, onion, lemon-peel, salt, nutmeg, white pepper, and bind it with beaten egg, and press it into the space left by the bladebone. Place it in a pan, brown side downwards, taking care, however, that it does not stick to the bottom, which may be prevented by placing a few twigs crossways in the pan. Then pour over the shoulder a quart of mild ale, and bake it six or seven hours in an oven. When nearly done, take it out and clear oft' the fat ; add a bottle of wine and the juice of a large lemon ; return it to the oven, and when it is tender enough to be easily pierced with a wooden skewer or a strong straw, it is sufficiently done, and should be served hot. Probable cost of shoulder, 8d. or 9d. per pound. Brawn Sauce. — Mix nicely together two tea-spoonfuls of moist sugar, one of mustard, and one of the best Lucca oil. ■^^^l6n quite smooth, add more vinegar and oil in equal proportions, though some prefer more of the one than of the other. Care must be taken BBA ( 76 ) to make the sauce quite smooth, and of a nice rich golden colour.