Daily entries from the 17th century London diary
The meat of a boar.
See:http://www.kal69.dial.pipex.com/874meat.htm(search the text for "brawn")
ORIGINAL RECEIPT: [15th century] .xxxj. Brawn en PeueradeINGREDIENTS: Red Wine Cinnamon Cloves (powder) Mace Pepper Small Onions, whole but peeled, & parboiled until just tender Dark meat of chicken or pork, thickly sliced. Brawn was the Medieval term for the dark, heavy, & slightly fatty meat of poultry or boar. Red food coloring (substituting for Sandalwood, which was used primarily as a coloring agent) Red Wine Vinegar Ginger DIRECTIONS:
http://www.godecookery.com/mtrans/mtrans33.htmFrom Mrs. Beeton's Every Day Cookery and Housekeeping Book (facsimile of the 1865 edition) http://www.batemania.com/recipes/111599.html
Dine like this:M. VALERI MARTIALIS EPIGRAMMATON LIBER VII
Non cenat sine apro noster, Tite, Caecilianus;bellum convivam Caecilianus habet! (Martial 7/ 59) Caecilianus does not eat without our wild boar , Oh! TiteCaecilianus has a nice guest ! [ a table companion] [himself].one poor rendering.
From "Practilly Edible""Brawn used to mean meat or muscle of any kind; we still use the word "brawn" to mean muscle in calling someone "brawny", or in sayings such as "brain over brawn".
By the 1400s, the word was often used to mean meat from wild pigs, and then later it got applied to just domestic pigs. As time when by, it came to mean pork that was brined, flavoured, boiled and moulded. Certainly by the 1800s, Brawn had come to mean Brawn as we know it today.
In the American south, the word "souse" is used to refer to brawn. Souse, though, tends to be a bit more tangy and pickled because of the addition of vinegar. Souse is a very old English term: 'Good bread and good drinke, a good fier in the hall, brawne, pudding and souse, and good mustard withall'" (Thomas Tusser 1573). http://www.practicallyedible.com/edible.nsf/enc...
As a child in the 1950s I occasionally arrived home from school to find the house astinking and the snout of a pig's head peaking out from beneath the lid of a large pot steaming on the stove. After several hour's cooking my mother stripped the flesh and fat from the head, placed it with seasoning in a large ceramic basin and pressed it with a heavy weight for at least 24hrs. This was a post WW2, working class version of brawn which my parents loved, eaten with brown bread and butter, but we kids loathed.
I was born and bred in an Australian delicatessen. My dad, in his love of his work, used to regularly make brawn from the scraps of the shop meats. Little jars of brawn; two sizes, maybe about 8 oz and 12 oz; maybe about 9 pence and a bob each. I loved 'em. It grieves me now to pay maybe 50 times that price. I must learn to make it meself.
The closest thing to this available today is "Head Cheese", the meaty bits boiled off a pigs (split) head, seasoned and molded into a loaf. Sliced and made into sandwiches, it tastes rather like ham, but with more "interesting" flavors.
I love it!
My brother's opinion concerning the tastiness of Head Cheese is his own and should not in any way be used or otherwise foisted off on family members in an effort to defame or vilify them. In MY opinion Head Cheese is a nasty business and should be avoided at all costs. And William, I shall be informing Mother about this.
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