SC - Brawn Question

[Elaine Koogler]

I'm a little confused here.  What I came up with were pork roasts, and I have no
idea how they could have stuck to a pan.  I did garnish them for serving, but
then I do that for everything...I subscribe to the idea that no food goes out
"nekkid" to quote a friend of mine!

Kiri

Bethany Public Library wrote:

> I've made this for feasts, and please take my advice: Use pan release for
> your molds. It sticks dreadfully. And garnish, garnish, garnish. It look a
> bit dull on the plate. I used chives and chive flowers. And I told people it
> was pork in aspic. It made them feel better about what they were eating.
> "Head cheese" didn't do it justice. But it's yummy with oatcakes. It's yummy
> on it's own, too.
>
> I've runa cross everal varying descriptions of Brawn, btw, from roasts, cut
> roasts (broke brawn) to the above dish. I've come to feel the word (Brawn,
> Braun, etc.) means simply meat, esp. pork in earlier times.
>
> Aoife
>
> Subject: Re: SC - Brawn Question
>
> Kiri wrote:
> >A Collar of Brawn and Mustard
> >(Pickled Pork with Mustard Sauce)
> >
> >
>
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