Cheshire Rabbit Brawn Recipe
This is a good example of cheap country food. The rabbit would have probably been caught in the fields and the pig's trotters would have come from the family reared pig, which most households would have kept through the year until the autumn/fall which is when the pig would have been slaughtered.
- 1 large prepared rabbit
- 2 pig's trotters
- ground allspice to taste
- salt and pepper
- Boil the pigs trotters in enough water to cover them for 1 and three quarter hours.
- Add the rabbit to the trotters and put in more water so that all the meat is covered.
- Boil gently for about 2 hours.
- When ready the meat should come away from the bones easily.
- Add more water if necessary during cooking.
- Remove from heat and cool completely.
- Carefully remove all bones and chop flesh fairly small.
- Add seasoning and spice to taste.
- Strain the liquor in which the meat has been cooked and then return it to the pan.
- Add the cut up meat and bring up to the boil.
- Remove from the heat.
- Choose a large vessel for a mould (or two small containers) and rinse with cold water.
- Pour the meat and liquor mixture into the mould(s) and put to set in the fridge.
- To serve turn out onto a plate and eat with salad and boiled potatoes.
Prep Time: 60 minutes
Cook Time: 300 minutes
Yield: 4 - 6 portions