Pickle for Brawn
Ingredients
Directions
Make the pickling liquid
Add enough water to cover the brawn in a pan.
Mix in enough bran to thicken the water.
Add 1 pound of coarse sea salt for every gallon of water.
Simmer the mixture in a double boiler for 2 hours.
Strain the mixture and let it cool.
Gently pour the cooled liquid into another pan, leaving the sediment behind.
Add 1 quart of vinegar for every gallon of liquid.
Pickle the brawn
Pour the mixture over the brawn.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Coarse sea salt
- Seasons the liquid and helps preserve the brawn by drawing out moisture.
- Vinegar
- Adds acidity that sharpens the flavour and helps preserve the brawn.
- Bran
- Thickens the water so it clings to the brawn and settles out as sediment.
The step that matters
Simmer the mixture in a double boiler for 2 hours. Gentle, indirect heat keeps the liquid from scorching or boiling hard, so the bran thickens the water evenly without sticking to the pan.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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