Pickle for Brawn
Ingredients
Directions
Make the brine
In a pan, add enough water to cover the brawn.
Mix in enough bran to thicken the water.
Add coarse sea salt at a ratio of 1 pound per gallon of water.
Simmer the mixture in a double boiler for 2 hours.
Strain and settle
Strain the mixture and let it cool.
Once cool, gently pour it into another pan, leaving the sediment behind.
Pickle the brawn
Add 1 quart of vinegar for every gallon of liquid, then pour it 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 brine and helps preserve the brawn by drawing out moisture.
- Vinegar
- Adds acidity that sharpens the flavor and helps preserve the brawn.
The step that matters
Gently pour off the liquid, leaving the sediment behind. Sediment that settles from the strained brine would cloud the liquid and can carry off-flavors. Pouring slowly and stopping before the residue keeps the pickling liquid clear and clean-tasting.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.