Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 71

The meat for brawn, usually pigs’ heads, is cleaned thoroughly and brined for a few hours. It is boiled with seasonings, bones and feet until very well cooked. The mixture is strained, the meat picked off the bones and placed in moulds, the stock reduced and poured over, and the whole allowed to set. Where a colour is given to the brawn, suppliers would once have offered ‘Indian Red’ colouring agent.