Brawn
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Brawn.
Pig's head weighing 6 lbs.
1 lb. lean beef.
1 teaspoonful salt.
1/2 teaspoonful pepper (black or white).
1/2 teaspoonful cayenne pepper.
1/2 teaspoonful mace.
A pinch of cloves.
A small onion minced very fine.
Clean and wash the head, and stew with the beef in enough cold water to cover. When the bones will slip out easily, remove them, after draining off the liquor. Chop the meat finely while it is hot, season, and pour all into a mould, wet inside with cold water. If you can have a tin mould made in the shape of a boar's head, your brawn will look well at a Christmas feast.
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Brawn.
Pig's head weighing 6 lbs.
1 lb. lean beef.
1 teaspoonful salt.
1/2 teaspoonful pepper (black or white).
1/2 teaspoonful cayenne pepper.
1/2 teaspoonful mace.
A pinch of cloves.
A small onion minced very fine.
Clean and wash the head, and stew with the beef in enough cold water to cover. When the bones will slip out easily, remove them, after draining off the liquor. Chop the meat finely while it is hot, season, and pour all into a mould, wet inside with cold water. If you can have a tin mould made in the shape of a boar's head, your brawn will look well at a Christmas feast.
