Brawn
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 5 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take the brains out of a pig’s head and thoroughly cleanse it, boil it until perfectly tender, then take the meat from the bones and cut it up as hot as you can, mix with it the brains, which should be boiled separately in salt and water, season the whole evenly with black pepper, salt, and a pinch of allspice.
- Having skinned the tongue, cut it in large pieces and lay it among the meat, put all into a small collaring tin, set a weight on the top and allow it to stand until the next day, then turn it out of the tin.
- A head slightly salted is better than a fresh one for brawn, the tongue should be rubbed with saltpetre to give it colour.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Spatula