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Manchester Collared Pork
Meat and Meat Dishes
Historic
Lancashire

Also known as 'Mock Brawn', a 'collared' dish.

Flat piece of pork, stewed with cowheel. Coated with nutmeg and cayenne, the meats boned and rolled together, wrapped and simmered. Soaked in brine with sugar and cloves, pressed and chilled (Rundell 1807, Hutchins 1967)


Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);

MOCK BRAWN.
Split and nicely clean a hog's head, take out the brains, cut off the ears, and rub a good deal of Salt into the head; let it drain twenty-four hours; then lay upon it two ounces of saltpetre,, and the same of common salt: in three days' time lay the head and salt into a pan, with just water to cover it, for two dayB more.
Wash it well; and boil until the bones will come out; remove them, and chop the meat as quick as possible, in pieces of an inch long; but first take the skin carefully off the head and the tongue, the latter cut in bits as above. Season with pepper and salt . Put the skin of one side of the head into a small long pan, press the chopped head and tongue into it, and lay the skin of the other side of the head over, and press it down. When cold it will turn out, and make a kind of brawn. The head may probably be too fat, in which case prepare a few bits of lean pork with the head. Boil two ounces of salt, a pint of vinegar, and a quart of the liquor, and, when cold, pour it over the head. The ears are to be boiled longer than the head, cut in thin strips, and divided about it, the hair being nicely removed. Reboil the pickle often.




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