HOME-MADE BRAWN.
The following is an excellent recipe for home-made brawn. Thoroughly clean the pig's head by soaking it in several waters, to which you have added a littlo salt. You must specially wash the part by the snout, and even clean it by rubbing in a little salt. Have ready a good largo saucepan of boiling water, add a little salt (this helps to raise the scum) and a few peppercorns. Boil the halfhead for two or three hours, or until the meat seems to be coming away from the bones and the stock is greatly reduced. Now cut up the meat into neat dice; you* can use every bit of the head (except the bones, of course), and pack it very closely into a cake tin or a brawn glnss. Season the meat well as you pack it in, and see that the stock is nicely seasoned, too. You must- fill up with stock until t.hc tin is brimming full; then put a saucer on the top, and a weight upon it, to press the brawn well. Next, day remove the weight and saucer, and the brawn will bo set into a nice, firm .mould.
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Bibliographic details
New Zealand Herald, Volume LXI, Issue 18861, 8 November 1924, Page 6 (Supplement)
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197HOME-MADE BRAWN. New Zealand Herald, Volume LXI, Issue 18861, 8 November 1924, Page 6 (Supplement)
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