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Mock Brawn

Mock Brawn is a rolled meat made from boiled neat's feet and pork belly, wrapped in cloth and tape, then boiled and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mock Brawn

Ingredients

Directions

Prepare the meats

  1. Boil the neat's feet until very tender and remove the meat.

  2. Boil the salted belly piece of pork until almost done, then remove any bones.

Roll and cook

  1. Roll the meat from the feet and the pork together tightly with a strong cloth and coarse tape.

  2. Boil the rolled meat until very tender, then hang it up in the cloth until cold.

Store

  1. Store in a sousing liquid as directed in the next article.

Recipe from a historical cookbook (Internet Archive).

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

Neat's feet
Their gelatinous connective tissue sets as the meat cools, binding the roll together.
Belly piece of pork
Provides fat and meaty flavour, and its salting firms the meat and gives it a cured taste.

The step that matters

Rolling the meat tightly. Meat rolled loosely may separate or leave gaps once cooled. Firm, even rolling with a strong cloth and tape compresses the pieces so they bind into a solid, sliceable mass.

“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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