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To make a Collar of Brawn of a Breast of Pork

To make a Collar of Brawn of a Breast of Pork is a traditional Stuart recipe for a classic dish of a breast of pork that's bound, boiled until tender and then brined in beer, water and salt over night before draining, slicing and serving. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Collar of Brawn of a Breast of Pork.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Additional Time:

(+over-night brining)

Serves:

6–8

Rating: 4.5 star rating

Tags : Pork RecipesBritish Recipes



Original Recipe



To make a Collar of Brawn of a Breast of Pork (from Hannah Woolley's Queen-like Closet 1670)

19. To make a Collar of Brawn of a Brea of Pork.

      Take a large Breaſt of Pork, and bone it, then roul it up, and tie it hard with a Tape, then boil it [in] water and Salt till it be very tender, then make Souce drink for it with ſmall Beer, Water and Salt, and keep it in it:

      Serve it to the Table with a Roſemary Branch in the middle of it, and eat it with Mustard.


Modern Redaction


Ingredients:

1 large breast of pork, boned
600ml light beer (about 3.5% ABV)
400ml water
salt, to taste

Method:

Clean and trim the breast of pork then roll it tightly and secure with string along its length. Bring a pan of salted water to a boil, add the breast of pork and cook for about 70 minutes, or until tender.

In the meantime, heat the beer, water and 100g salt in a pan until the salt has dissolved.

When the pork has cooked set it in a deep-sided dish and pour over the ale mixture. Set a plate or a weight on top to keep the pork submerged, cover with clingfilm then set in the refrigerator to soak over night.

When ready to serve, remove the pork from the brine and wash with plenty of cold running water. Slice and serve cold accompanied by a good mustard.

Find more Hannah Woolley Recipes Hereand more Traditional Stuart Recipes Here.