Jellied Brawn

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • Β½ salted pig’s head, with ears and tongue
  • 2 pig’s trotters
  • 2 onions
  • Sprig of parsley
  • Sprig of thyme
  • 1 bay leaf
  • Strip of lemon peel
  • 1 blade of mace
  • 6 cloves
  • 12 peppercorns
  • ΒΌ pint/125 ml wine vinegar


Trim the head and take off the ears and tongue. Trim and clean the trotters. Soak the meat in cold water for six hours. Put into fresh water. Do not peel the onions but cut them in half. Add to the pig’s head, tongue and ears in the water and bring to the boil. Add a muslin bag filled with herbs, lemon peel and spices. Simmer for 4 hours until the bones slip out easily. Take off the heat and leave to cool slightly. Lift out the meat and bone it. Put the bones back into the liquid and simmer until the stock is reduced to half. Cut the meat including the tongue into small dice. Strain the stock and put the meat back into the stock with the vinegar. Simmer gently until well mixed and slightly reduced. Put the meat into bowls, press down lightly and pour in the stock. Leave in a cool place to set. Store in the refrigerator up to 3 days, or cover and freeze.

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