Lancashire Brawn

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • ½ salted pig’s head
  • 1 pig’s tongue
  • 1 pig’s heart
  • 6 cloves
  • Strip of lemon peel
  • 12 pepper corns
  • Blade of mace
  • ¼ pint vinegar

    Method

    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.