Brawn

This is an old recipe from England, my grandma used to make this occassionally and found the notes she made. The pigs head should have soaked in pickle for 2 days beforehand. Serve the brawn sliced as you would for cooked meats.

Ingredients
1//2 pigs head
2lbs veal knuckle
1/2 grated nutmeg
salt
pepper

Method
1 Remove the pigs head from the pickle.
2 Pat the pigs head dry.
3 Remove the brains - they are not required!
4 Place the head and the knuck into a large enough saucepan.
5 Add the nutmeg and salt.
6 Cover with cold water.
7 Place a lid over the saucepan.
8 Bring the contents of the saucepan to the boil.
9 Skim off any scum.
10 Reduce the heat to a simmer and cook for 3 hours.
11 Remove the meat.
12 Reduce the liquid in the saucepan until it forms a jelly when dropped onto a cold saucer.
13 Remove all the meat off the bones and leave to cool.
14 Dice the meat.
15 Dampen a mould in cold water - do not dry.
16 Place the meat in the bottom of the mould.
17 Strain the stock over the meat.
18 Leave the contents of the mould to set.
19 Dip the mould in hot water.
20 Invert the mould onto a serving plate.

Serve sliced garnished with parsley.