To collar meat

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!!!

The Cookbook of Unknown Ladies

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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8 thoughts on “To collar meat

    • I love that you also use the expression “looksee”… Thought that was just confined to my “neck of the woods”.
      I so love reading these old recipes and this one I just had to share 🙂

    • Yep it sure is a bit ewiee… eh? I’m a dedicated carnivore but this stuff is not something I’d want to eat… nor prepare.
      I also LOVE old recipe books and am constantly checking out EBay for another likely purchase 😆

      • 🙂

        I also love old recipe books; I have a few different editions of the Kiwi “cooking bible” – the Emonds Book. I love the way food fashions change. Hm; think there might be a blog post in there somewhere.

    • So glad you enjoyed this “reblog” too Sheryl… I’m constantly fascinated with learning about the ways our female Ancestors lived their lives… and especially with the meals they prepared. Some I find really shocking 😯 but so very interesting too.
      As you would know your blog posts, about these matters, always fascinate me. Thanks to you also, for the sharing 🙂

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