Categories: Pork/ham, French 
      Yield: 8 servings 
  
      1    Fresh pig's head                         -marjoram, thyme 
      4    Shallots                            1    Bay leaf 
      4    Carrots                             1 tb Salt 
      4    Onions                             10    Black peppercorns 
      1 lg Leek                                4    Cloves 
      1    Clove garlic                             Black pepper (optional) 
      1    Sprig each parsley,                 2 tb Finely chopped parsley 
  
  Serves 8- 10 
   
  Have the butcher split the head into halves and remove the ears. Place cut 
  side down in a sieve and pour fast-boiling water over the skin. Drain and 
  scrape off any blemishes. Peel and finely chop the shallots. Peel the 
  carrots and onions and trim the leek, cut them all into pieces. Place the 
  pig's head, car- rots, onions, leek and peeled garlic in a large pan, cover 
  generously with cold water and bring slowly to boiling point over low heat. 
  Skim off the froth that rises and when clear add the herbs tied together, 
  seasoning and cloves. Cover and cook, sim- mering steadily, for 2 hours or 
  until the meat detaches itself from the bones. Remove the meat, skin and 
  fat from the bones, Cut into pieces and place in a large bowl. Add the 
  brains, and the tongue skinned and cut into small pieces. Mash with a fork 
  and mix well. Test for seasoning, add black pepper if necessary so that the 
  mixture is well flavoured. Mix in the chopped shallot and parsley, and stir 
  to incorporate thoroughly. Pour into 2 wetted moulds and when cold 
  refrigerate until required. 
   
  To serve, cut into slices and arrange on a large serving dish surrounded by 
  lettuce leaves. Hand French mustard separately and a mixed green salad 
  tossed in vinaigrette dressing. 
   
  Being made of fresh meat this brawn should be eaten within a week. 
   
  From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 
  0-671-06542-4 
   
  Posted by Stephen Ceideberg