Domestic Encyclopædia (1802)/Brawn

BRAWN, is the flesh of a boar, pickled or souced, which is always found to be better tasted, according to the greater age of the animal.—The most approved method of preparing it is as follows: After the boar is killed, take the flitches only, without the legs, and extract the bones from them; sprinkle the flesh with salt, and lay it in a tray till the blood is drained off; let it then be salted a little more, and rolled up as hard as possible. The collar of brawn should be made of the whole length of the flitch, so as to measure nine or ten inches in diameter. The flesh thus prepared is to be boiled in a large kettle or copper, till it becomes tender enough to be pierced with a straw: then set it by, till it is thoroughly cold, and immerse it into the following pickle: To every gallon of water, put near two handfuls of salt, and as much wheat-bran; boil them well together; then drain the liquor from the bran as clear as possible; and when the liquor is quite cold, put the bran into it.