Lancashire Brawn

• ½ salted pig’s head
• 1 pig’s tongue
• 1 pig’s heart
• 6

Simmer the pig’s head with tongue and heart and all seasonings excepi the vinegar for four hours in water to cover. Remove meat, and cut half in chunks. Mince the rest of the meat. Strain the stock and return the meat to the saucepan. Pour over the stock and vinegar, bring to the boil, and pour into basins. Leave to set.