How to choose Brawn, Venison, Westphalia Hams, &c.

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
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Instructions (2)
  1. Brawn is known to be old or young, by the extraordinary or moderate thickness of the rind; the thick is old, the moderate is young.
  2. If the thin and fat be very tender, it is not boar-brawn, but barrow or sow.
Original Text
How to chuſe Brawn, Venison, Weſtphalia Hams, &c. BRAWN is known to be old or young, by the extraordinary or moderate thickneſs of the rind; the thick is old, the moderate is young. If the thin and fat be very tender, it is not boar-brawn, but barrow or sow.
Notes
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