Mock Brawn

Get a fine sheep's head, thoroughly clean it and boil it for five minutes in salt and water. Then put it into fresh water with a pound of pickled pork, and boil both until thoroughly done. The addition of pig's feet or a little rind of pork thoroughly cooked is a great improvement. When done, carefully take the meat from the head, cut it up with the pork, mix with the brains and tongue, and finish as directed for brawn.

Yorkshire Brawn

Take a pig's head and feet, thoroughly cleanse them cut the head and ears up, put it into a stewpan, cover with water, and add a teaspoonful of salt, a good pinch of pepper, and chopped sage. Place it on the fire until it boils, then simmer gently until all the meat is off the bones. Take it up and chop it in a hot basin, add all the liquor in which the meat has boiled, stir up well, and put it into earthenware jelly moulds.

This is very good, but will not keep long in warm weather.

The American dish Scrappel is a variation of the above, a portion of which might be tried as follows :-

When the brawn is prepared ready for moulds, add a little more seasoning for scrappel, and, if liked, a little sage, put the brawn in a stewpan, and when it boils, stir in sufficient new white Indian corn meal to make it thick. Stir over the fire for ten minutes, pour the scrappel into dishes, smooth over with a knife, and when set cut it in neat slices, fry brown, and serve hot.