Brawn (No. 1.)
Pig’s head weighing 6 lbs.
1 lb. lean beef.
1 teaspoonful salt.
½ teaspoonful pepper (black or white).
½ teaspoonful cayenne pepper.
½ teaspoonful mace.
A pinch of cloves.
A small onion minced very fine.
Clean and wash the head, and stew with the beef in enough cold water to cover. When the bones will slip out easily, remove them, after draining off the liquor. Chop the meat finely while it is hot, season, and pour all into a mould, wet inside with cold water. If you can have a tin mould made in the shape of a boar’s head, your brawn will look well at a Christmas feast.