Christmas

the salt too much though). Pop your pork in it and leave it for at least

three days.

It would have been presented in the past adorned with bay and

rosemary, and carved citrus fruits, dried fruits and pickles, and was

almost always served with mustard.

RECIPE CARD WK1

RECIPE NOTES

This version is the Tudor original, when brawn was an alternative

term for meat more generally, especially solid bits of it, such

as forequarters and, in the case of birds, the breasts. Brawns

were prepared like this, boiled and cooled and brined, so that

they would keep for several months and could be brought out

when needed. Recipes at this point vary, so feel free to use wine

instead of beer, or add ginger, nutmeg or dried herbs.