| 1 | Serves 8- 10 |
| 2 | have the butcher split the head into halves and remove the ears. |
| 3 | Place cut side down in a sieve and pour fast-boiling water over the skin. |
| 4 | Drain and scrape off any blemishes. |
| 5 | Peel and finely chop the shallots. |
| 6 | Peel the carrots and onions and trim the leek, cut them all into pieces. |
| 7 | Place the pig"s head, car- rots, onions, leek and peeled garlic in a large pan, cover generously with cold water and bring slowly to boiling point over low heat. |
| 8 | Skim off the froth that rises and when clear add the herbs tied together, seasoning and cloves. |
| 9 | Cover and cook, sim- mering steadily, for 2 hours or until the meat detaches itself from the bones. |
| 10 | Remove the meat, skin and fat from the bones, cut into pieces and place in a large bowl. |
| 11 | Add the brains, and the tongue skinned and cut into small pieces. |
| 12 | Mash with a fork and mix well. |
| 13 | Test for seasoning, add black pepper if necessary so that the mixture is well flavoured. |
| 14 | Mix in the chopped shallot and parsley, and stir to incorporate thoroughly. |
| 15 | Pour into 2 wetted moulds and when cold refrigerate until required. |
| 16 | to serve, cut into slices and arrange on a large serving dish surrounded by lettuce leaves. |
| 17 | Hand french mustard separately and a mixed green salad tossed in vinaigrette dressing. |
| 18 | being made of fresh meat this brawn should be eaten within a week. |
| 19 | from "the french farmhouse kitchen", eileen reece, exeter books, 198Isbn 0-671-06542-4 |
