Calf’s Head Brawn from Modern Cookery for Private Families by Eliza Acton
The half of a fine large calf’s head with the skin on, will best answer for this brawn. Take out the brains, and bone it entirely, or get the butcher do this; rub a little fine salt over, and...
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Cooking tools:
- Boning knife
Ingredients
- calf’s head
- bay-salt
- common salt
- saltpetre
- fine salt
- brine
- cold water
- pickle
- treacle
- sugar
- pepper
- water
- cured
- juniper-berries
- cayenne
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