Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 69

SMALL PIECES OF BRINED PORK, USUALLY FROM THE HEAD AND SHOULDER, SET IN A JELLY. IN APPEARANCE, IT IS A TRANSLUCENT, PALE GOLD-BROWN WITH PIECES OF PALE MEAT AND SOMETIMES CHOPPED HERBS; THE MEAT IS BRINED AND FINELY SHREDDED FOR SOME VERSIONS, GIVING AN OPAQUE, PINK APPEARANCE; IN THE NORTH-EAST, BRAWN IS COLOURED A BRIGHT ORANGE-RED. BRAWN SHOULD BE HIGHLY FLAVOURED; SAGE AND BLACK PEPPER ARE FAVOURITE SEASONINGS.