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| How to make Brawn of
Hoggs Head |
From a late 18th
century cookbook,
Written by the wife of one of the island's gentry.
Take two large hoggs heads, after
well cleaned.
Salt them for at least a
fortnight with saltpetre and plain salt, turning them every third day. Then
have a pott of water boiling and put them in, and boil them till you can get
out the bones.
Have four large cow heels ready
boned and boiled and well cleaned, for you must take great care that there is
no hair on them or your heads.
Then spread one
of your heads on a table with the skin side down and the flesh side up, then
roll it in a tight collar with a broad tape.
Have a pott full of your brawn liquor ready boiling, put in your
collar and boil it for at least two hours. Then take it up and tighten your
tape and set it on end with a weight at top till cold.
Skim
your liquor and when both that and your collar are cold, put them in an English
Crock and cover it.
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