Brawn.

Ingredients—1 pig's head.
2 or 3 hard-boiled eggs.
2 onions.
6 cloves.
1 blade of mace.
2 dozen peppercorns.
1 sprig of parsley, thyme, and marjoram.

Method.—Clean the head well, and pickle it for three days (see [Pickle for Meat]).

Then put it in enough cold water to cover it, and boil it gently for three hours or more, until the flesh will leave the bones easily.

Take out the tongue, skin it, and cut it in slices.

Stamp them into fancy shapes with a paste cutter; wet a plain round mould and decorate it with them and the eggs cut in slices.

Remove the meat from the bone, and cut it into large dice.

Take one quart of the liquor in which the head was boiled; put the bones into it, with the peppercorns, cloves, onions, and herbs; boil down for half an hour with the lid off the saucepan.

Then strain one pint of the broth into another saucepan.

Season the pieces of meat with pepper, and a little salt if necessary; put them into the broth.

Let it come to the boil, and then pour it into the decorated mould.

When set, turn it on to a dish.