Pork Brawn

Fromage de Cochon

Method

Take half of a pig’s head and two pigs’ feet that have been cleansed and then salted for four days, rinse them in cold water and put them into a saucepan with enough cold water to cover them, and bring to the boil, skim the water and allow it to simmer on the side of the stove for four and a half to five hours; take up, remove all the bones from the head and feet, and cut all up together in little square pieces and season with pepper and salt, and a very little dust of nutmeg; put into a brawn press (if you have one; if not, put it into a basin or charlotte mould) with about half a pint of the liquor in which the head was cooked, press it, and when cold turn out and garnish with picked green parsley.

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