Brawn, Mock

Prep. (Mrs Rundell.) Take the head and belly-piece of a young porker, well salt pet red; split the head and boil it; take out the bones and cut it to pieces; then take 4 ox-feet, boiled tender, and cut them in thin pieces; lay them in the belly-piece with the head cut small; roll it up tight with sheet tin, and boil it 4 or 5 hours. When it comes out set it up on one end, put a trencher on it (within the tin), pre it down with a heavy weight, and let it stand all night. The next morning take it out of the tin and bind it with a fillet, put it in cold salt-and-water, and it will be fit for use; it will keep a long time, if fresh salt-and-water are put into it about once every four days.