Brawn

Discription
Meat or offal, frequently pickled, cooked, to a soft consistency, covered with aspic (or jelly) and left to cool and press in a mold under a heavy weight. Usually turned out, upside down, before serving.

Ingredients

 * About 2.5 kg leg of pork or veal with bones and skin
 * 1 carrot (chopped)
 * 1 yellow onion with skin (chopped)
 * 8 peppercorns
 * 6 kernels of allspice
 * 1 bay leaf
 * salt (According to you taste)

Directions
1.	Wash the meat and put in a saucepan full of cold water.

2.	Bring to the boil and boil it for 1-2 minutes

3.	Now pour away the water, rinse the meat again.

4.	Pour clean boiling water over the meat and cook gently over a low heat without covering it until meat comes off the bones (3 - 4 hrs). Skim the fat as it rises to the surface.

5.	Add the carrot and onion after an hour or two of cooking.

6.	Add the spices and 2-3 tsp of salt for the last 10 minutes.

7.	Remove the meat, cool, and cut into small pieces.

8.	Strain the broth, place the meat and broth in the pot, and add more salt (if needed), again give a boil and it is ready.

Serving:

1.	Now put them in small serving bowls and cover the set brawn with clingfilm or foil and leave in a cool place. It should be eaten within 5 - 7 days.

2.	If there is not enough gluten in the meat, the brawn will not set. In that case add a few tablespoonfuls of gelatine powder to the cooled off brawn broth in a bowl and dissolve by placing the bowl in saucepan of hot water.

3.	Do not freeze the brawn, this will damage the jelly.

4.	Brawn can be equally well served on a dinner table with hot potatoes, and in a cold buffet. In both cases, either mustard, mild vinegar or pickled horseradish is used for seasoning.