Jellied Bacon and Parsley

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 knuckle of bacon, about 1 kg (2 lbs
  • 300 mls (


Soak the bacon for at least four hours in cold water to get rid of excess saltiness, changing the water a few times. If the bacon was not too salty to begin with, you can always add salt later if necessary, but a too salty brawn will not be good to eat.

Put it in a saucepan with the wine, the onion peeled and stuck with the cloves, the bay leaf, parsley stalks and peppercorns. Add the w