Lincolnshire Brawn


  • ½ pig’s head (prepared by the butcher)
  • 2 pig’s hocks
  • 2 pig’s feet (split)
  • 1 tablespoon dried sage
  • 20 black peppercorns
  • 20 cloves
  • 2 or 3 bay leaves


Wash the head, hocks and feet and then put all the ingredients into a very large saucepan with sufficient cold water to cover and boil until the meat easily comes away from the bone. Remove all the bones and any skin and gristle, and then cut up the meat into small neat pieces about ½ inch (1 cm.) square. Strain the stock and pour it over the meat, mixing it all well together; return to the saucepan and boil it up. It is then ready to be put into basins or moulds, previously wetted. Spoon in the meat evenly so that each basin is at least three quarters full and then fill up with the stock. Any stock left over will make a good basis for soup.