[Sca-cooks] Brawn?

[johnna holloway]

Since I had OED out looking for belt loops--
I checked to see and it says:
In recent use, the flesh of a boar (or swine), collared, boiled, and
pickled or potted.
which may help to clear up some of the confusion. First it was fleshy
meat then it
was collared and boiled bits and suchlike.

Johnnae llyn Lewis


> Also sprach jenne at fiedlerfamily.net:
> >Ok, dumb question? What part of the beastie is brawn?
> >-- Jadwiga
-----------------
"Phil Troy/ G. Tacitus Adamantius" wrote:
> > Yes.
>
> Um, the linguistic implication seems to be that it is from the...
> umm... brawny part of the animal. IOW, the breasts of poultry, the
> legs and shoulders of quadrupeds, etc. Of course, in some cases, such
> as when they're talking about a collar of brawn made from a small
> pig, it can be a whole or half animal, deboned. I can't imagine a
> pile of several chicken thigh "oysters" constituting brawn, though. I
> can't think, offhand, of a single case where the term brawn is
> applied to anything but a big ol' hunk of meat, even if it is later
> processed into smaller bits, so I would say that lets out smaller
> meat portions such as poultry wings, pigs' feet, tongues (except ox,
> perhaps), tenderloins, etc.
>
> The easy, copout answer is that it probably varies by animal.
>
> Adamantius