Tonbridge Brawn

Ingredients

• 1 whole Pig's head
• 2 whole Pig's ears
• 4 whole Pig's feet
• Fine salt
• 1.5 ounce Saltpetre
• 6 ounce Sugar
• 6 ounce Salt
• 0.25 pint Vinegar
• 1 whole Nutmeg
• 1.5 teaspoon Mace
• 0.5 teaspoon Cayenne
• 0.5 teaspoon Cloves
• 1 teaspoon Peppercorns
• 1 bunch Savoury herbs
• 2 whole Onions
• 1 head Celery
• 3 whole Carrots
• Cold water

Instructions

1. Split open the pig's head and remove the brain and all bones.
2. Strew the inside thickly with fine salt and let it drain until the following day.
3. Cleanse the ears and feet in the same manner.
4. Wipe all parts from the brine and lay them into a large pan.
5. Rub well with saltpetre mixed with sugar.
6. After twelve hours, add salt.
7. The next day, pour vinegar over the parts and keep them turned in the pickle every twenty-four hours for a week.
8. Wash off the brine from the ears and feet and boil them for about an hour and a half.
9. Bone the feet while warm and trim the gristle from the large ends of the ears.
10. Mix together the grated nutmeg, mace, cayenne, and cloves.
11. Wash the head but do not soak it; wipe and flatten it on a board.
12. Cut some flesh from the thickest parts and season the whole meat equally with the spices.
13. Lay the thicker flesh on the thinner parts and intermix it with meat from the ears and feet.
14. Roll it up very tight and bind firmly with broad tape.
15. Fold a thin pudding-cloth quite closely around the head and tie securely at both ends.
16. Place the wrapped head in a braising-pan or vessel suited to its size, along with the bones and trimmings of feet and ears, savoury herbs, onions, celery, carrots, peppercorns, and sufficient cold water to cover well.
17. Boil very gently for four hours.
18. Leave in the liquor until it is two parts cold.
19. Remove the cloth and place the brawn between two dishes or trenchers with a heavy weight on the upper one.
20. The next day, remove the fillets of tape and serve the head whole or sliced with brawn sauce.