1 pig’s head, 6 lbs.
1 lb. lean beef
1 tsp. salt
1/2 tsp. pepper (black or white)
1/2 tsp. cayenne pepper
1/2 tsp. mace
Pinch of cloves
Small onion, minced very fine
Clean and wash the head, and stew with the beef in enough cold water to cover. When the bones will slip out easily, remove them, after draining off the liquor. Chop the meat finely while it is hot, season, and pour all into a mould, wet inside with cold water. If you can have a tin mould made in the shape of a boar’s head, your brawn will look well at a Christmas feast.
From Common Sense for the Household by Marion Harland, New York, 1871
Comment: This is pretty much the same thing as souse, somewhat more heavily spiced than is usual for that dish, and clearly intended for a fall (harvest or meat-slaughtering season) or Solstice holiday feast. The word “brawn” can be traced back as early as the 12th century when it meant both “strong muscles” and “side of pork.” Books of etymology claim it is related to the German words “brat” and “brato” meaning “meat without bones or fat.” You will probably never be able to use a certain brand of paper towel again now that you know these things.