Morrisons from Our Deli Brawn, 200g

Product Information

TO MAKE BRAWN (Surrey) Having divided the head down the middle, remove the brains, and cut off the ears, then let the head lie in cold water for twelve hours : boil it until the bones can be readily taken out, and when done, take off the skin as entire as possible : while the meat and the tongue are hot, chop them rather fine, and season with pepper, salt, a httle nutmeg, two or three cloves, and some cayenne : then place part of the skin at the bottom of a pan, lay on it the chopped meat, and put the rest of the skin over the top, place it mider a heavy weight, and let it remain until quite cold; part of the hquor in which the head has been dressed must be boiled up with vinegar and salt, and thrown over the head. It is eaten with vinegar and mustard. (A little brown sugar added to these is an improvement. Ed). CaulFat is a translucent lace of fat, which melts when cooked, so it provides moisture and flavour and holds ingredients together whilst cooking. Natural Sausage casing

You will then be able to select which store you would like to collect from in the pop-up menu that appears above the delivery date option. Delivery Dates You can find a huge variety of cheeses, cooked meats, pies and more from Scotland and beyond in our deli section in our online store.

Remove the ears after 2 hours, rinse and leave to cool. You will need to spoon scum from the surface of the simmering water from time to time.

A number of our online deli products are sourced from the Rungis Market in Paris. This market is the largest food market in Europe. Buying from this prestigious market allows us to offer the freshest French, Spanish and Italian products. The snout has a kind of firmer, fleshy quality too. Include that in your meaty mix, cover and refrigerate.Top Chefs secret hidden gem - which is ridiculously good value as well as adding something really very special to the taste and texture of the creations it is used to encase and flavour. Provides moisture,flavour and hold