Advertisement
Brawn
Preparation info
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1988
Like Potted Beef Cheek this is one of those dishes that, given a French name, would meet with unqualified approval from the well-travelled gastronaut, yet remains unsung or despised in its country of birth. Yet it is very simple and quick to make.
Ingredients
1 - Onions, chopped
- Parsley
- Salt and pepper
- Nutmeg
Method
Simmer a pig’s head very slowly in water with some chopped onions and parsley for several hours until the meat is dropping off the bones. When cooked, leave it in the liquid for an hour or so to cool, but before it gets completely cold, remove the meat to a big bowl and cut it up. While you are doing this, bring the cooking liquid back to simmering point and throw in every bone that you take fr