[Roxy]

I have a Farmhouse Fare recipe book, been in the family years, and come to me some years back.  Getting a bit tatty now, but some interesting recipes in.  Obviously from the war years, reconstitued egg features a lot!!

Plenty of recipes for when you kill a pig .....everyone had a pig in those days.  Looking at the recipes they did not waste one bit of the pig, and had a use for it all.  Maybe the powers that be would not be too happy nowadays, and be screaming about health and hygiene, but its still interesting reading!!

Lots of recipes for wine and mead, using hedgerow berries etc.

I have tried some of the recipes and they came out fine - gave the pigs brain one a miss though

[little blue]

 

[sandy]

My mum used to love brawn, thats from pigs brain I think!!!! I used to use an old school cookery book but now I use the internet to get ideas!!!!! Amazing how our tastes evolve!!!

[Roxy]

Oooh brawn .....my mum used to come back from the butchers, with some wrapped in brown paper.  It was lovely!!

Can you still get brawn - or does no one eat it nowadays.  I certainly have not seen any for years.

I like black pudding - proper ones.  I go and get some from Bury - home of the black pudding - I love the white bits!!!

[Rosemary]

Best black pudding is McLeods of Stornoway IMHO. WE get stuff called potted meat or potted haugh here - I think that's our equivalent of brawn. I love it on toast but I think you have to be weaned on to it at an early age to enjoy it!

[carl]

I gave a friend a pigs head earlier this year, and he made brawn with that and two trotters. he boiled it up and let it all melt off the bone. he then put all the meaty bits into loaf tins and cooled it untill it became like a jellified meaty loaf. it tasted fine, but the texture took some getting used to. best with crusty bread and chutney.