Brawn

1. Sheep's trotters.                                                                            6. 1 red chilli.
2. A little cold mutton.                                                                       7. 1 teaspoon ground allspice.
3. 1 tablespoon vinegar.                                                                    8. 4 or 5 peppercorns.
4. A few coriander seeds.                                                                 9. 1 bay leaf.
5. Hard-boiled eggs, parsley and slices of lemon.


    After the sheep's trotters are thoroughly cleaned and blanched, put them into a saucepan and boil until quite tender. Set aside to get cold and then remove the bones and any fat that may be on the surface; put what remains into a saucepan with the vinegar, chilli, allspice, peppercorns, coriander seed and bay leaf. Tie all the spices loosely in a little muslin bag so that they may be removed when the brawn in flavored sufficiently. Cut up into the brawn a little cold mutton or sheep's tongue. Boil for 1 hour and then pour into a mould. Garnish with slices of hard-boiled eggs, thin slices of lemon and small sprigs of parsley.

    Pig's feet and half chap may be used instead of the trotters and mutton.