For those who, like me, are fascinated with the daily lives of their female Ancestors this Blog sure is a place to go to. Enjoy!!!
We last looked at ‘collaring’ when we put together a Regency menu of beef and Yorkshire pudding for St George’s Day. Today’s first two recipes use the same technique of tightly rolling and binding meat, which is then pickled for use at a later date.
Nowadays, brawn (in its culinary sense) is often used to refer to a jellied preparation of pig’s head and tongue. In this Georgian recipe for collared brawn, it refers to the raw head meat. The meat is stripped from the skull before being salted, seasoned and boiled in a vinegar solution. Then, rolled up tightly in cloth, it is steeped in a strong pickle until tender and ready for use:
To Collar Brawn
Take a quarter of brawn, lay it in salt three days. Then take some all spice, cloves & mace & season it. Boyle it in a cloath very soft with some vinegar, salt & water till it be tender. Then rowl it…
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