Dappled Brawn

• ½ pig’s head
• few peppercorns
• 1 boiling fowl
• 1

Cover the ½ pig’s head in salt, leave for 3 days. Then soak for 2 hours in fresh water, and scrub off all the salt. Put in a large saucepan with the peppercorns and simmer until tender. Cool, and remove all rough pieces of skin, and skin the tongue. Chop coarsely. Meanwhile, clean and joint the fowl, put in a saucepan together with the giblets in just enough water to cover. Add salt and pepper