*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pork                             French
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Fresh pig’s head
    4                    Shallots
    4                    Carrots
    4                    Onions
    1       lg           Leek
    1                    Clove garlic
    1                    Sprig each parsley,
                         -marjoram, thyme
    1                    Bay leaf
    1       tb           Salt
   10                    Black peppercorns
    4                    Cloves
                         Black pepper (optional)
    2       tb           Finely chopped parsley
   Serves 8- 10
   Have the butcher split the head into halves and remove the ears. Place cut
   side down in a sieve and pour fast-boiling water over the skin. Drain and
   scrape off any blemishes. Peel and finely chop the shallots. Peel the
   carrots and onions and trim the leek, cut them all into pieces. Place the
   pig’s head, car- rots, onions, leek and peeled garlic in a large pan, cover
   generously with cold water and bring slowly to boiling point over low heat.
   Skim off the froth that rises and when clear add the herbs tied together,
   seasoning and cloves. Cover and cook, sim- mering steadily, for 2 hours or
   until the meat detaches itself from the bones. Remove the meat, skin and
   fat from the bones, Cut into pieces and place in a large bowl. Add the
   brains, and the tongue skinned and cut into small pieces. Mash with a fork
   and mix well. Test for seasoning, add black pepper if necessary so that the
   mixture is well flavoured. Mix in the chopped shallot and parsley, and stir
   to incorporate thoroughly. Pour into 2 wetted moulds and when cold
   refrigerate until required.
   To serve, cut into slices and arrange on a large serving dish surrounded by
   lettuce leaves. Hand French mustard separately and a mixed green salad
   tossed in vinaigrette dressing.
   Being made of fresh meat this brawn should be eaten within a week.
   From “The French Farmhouse Kitchen”, Eileen Reece, Exeter Books, 1984. ISBN
   Posted by Stephen Ceideberg
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