Posted by Bruce A Clarke on April 14, 2001 at 04:18:49 from 203.149.1.60:
In Reply to: Re: FOOD posted by Ed Kiser on April 13, 2001 at 20:26:37:
A few hundred messages ago when the subject of mollasses and brawn arose , I gave a recipe for BRAWN which did not include pigs' cheeks but was any meat which was cooked for a long time with herbs and a little water then poured into a bowl and allowed to set in its own juices, often pressed down by a plate with a weight on top. Delicious!!! Serve chilled with salad.