Lincolnshire Brawn

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • ½ pig’s head (prepared by the butcher)
  • 2 pig’s hocks
  • 2 pig’s feet (split)

Method

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 (