Brawn

Ingredients

• 2 Calves' Feet
• 1 tablespoonful Coriander Seeds
• 12 Allspice
• 24 Peppercorns
• 3 Red Chillies
• 3 Bay Leaves
• 1 bottle Vinegar

Instructions

1. Boil the sheep's feet until quite tender.
2. Once cool and firmly jellied, remove the fat and bones.
3. Boil the meat with the spices (tied in a muslin bag) and vinegar for an hour.
4. Cut little pieces of sheep's tongue and mix into the meat if desired.
5. Pour into moulds, garnishing with eggs, lemon, and parsley.