Brawn is also a recipe:
1 Pigs head (excluding the brain)
4 Pigs feet
2 lbs beef shin
4 cloves of garlic
1 bouquet garni
20 black peppercorns
4 tablespoons wine vinegar
salt to taste
4 carrots, quartered
4 leeks, split
Put all the meat into a large pot. Cover with water and add the garlic,
bouquet garni, peppercorns, vinegar, salt, onion, carrots, and leeks.
Bring to a boil, skim and lower the heat.
Cover and simmer for at least 2 hours until meat comes easily off the bone. Remove the meat allow it to cool then pull all the meat off the bone, chopping coarsely. Set this aside.
Meanwhile, strain and reduce the stock by 1/2, then return the chopped meat to the stock and allow to cool. Then pour the stock into a loaf pan filling about 1/3 full. Refrigerate until set. Sprinkle with chopped herbs, and add a row of hard boiled eggs along the center of the pan. Cover with more meat and stock. Refrigerate until set. Turn the loaf pan over to remove, then press the loaf of Brawn into toasted bread crumbs to coat.
Serve cold with mustard, potatoes, and rye.