offal - cheap and definitely old style

thriftlady_2

There is advice about brawn on this thread

sandy2_2

I made a type pf brawn (once) in a pressure cooker with half a pigs head. The recipe I used was a french one and used lots of garlic and herbs. To be honest it was nice (and certainly not that shocking pink stuff they sell in shops) but getting the bones teeth etc out of the stock was just gross.

OH always fondly reminisces about cow's udder he used to have as a child

champys

Oh I am glad this thread has surfaced! Does anyone know whether there is something else you can do with heart other than stuffing it? Maybe braising or casseroling?
We buy organic beef and veal from a local farmer, and always get offered a share of the offal for free. No problem with livers, kidneys and sweetbreads - but the hearts are not the whole hearts so I don't think stuffing is an option, and they have been sitting in the freezer for a while.
Thank you for any ideas.

ViksB

We have hugh's book, but there isn't actually that much in it.
Heads, lungs, trotters are also going spare when we get the pig back from the butchers. We can't give them away!!
We use some but 3 heads each year is just too many!!
I will try to get a copy of Jocasta Innes' The Pauper's Cookbook and see if I can extend our selection of dishes.

Champys - Heart chopped up tastes remarkably like kidney and we tend to slow cook steak and kidney (aka heart) and then make a pie.

Thanks all,
Viks

thriftlady_2

This is another good offal book -Nose to Tail Eating

sleepless_saver

This link is an entertaining step by step account of making brawn (or head cheese as it is sometimes scarily called) with pictures. It uses Hugh Furry Whittingstall's recipe.

moanymoany

thriftlady wrote: »

Gosh, that sounds good and all off ration too. I notice Fergus Henderson(chef at St John's) has a new book coming out.

My OH had pig's cheeks at our favourite pub -a bit too fatty for him.

My gran used to buy a pigs cheek, it was called a 'Bath Chap'. It was too fatty for me, the teeth were still there. I think many people were not so squeamish in the 50's and 60's.

She used to buy 'cod's cheeks and tongues' and fried them. They were lovely.

moanymoany

hazzie123 wrote: »

My local butcher is selling whole pig heads for £2.50 or £3 for a good looking one:rolleyes:

But what would you do with it?

A good looking one! Butcher OK is he?

What determines whether or not a pig is 'good looking'? Long eye lashes, smooth skin, nice white teeth, gentle smile playing around the lips - mmm - lovely.

angelavdavis

champys wrote: »

Oh I am glad this thread has surfaced! Does anyone know whether there is something else you can do with heart other than stuffing it? Maybe braising or casseroling?
We buy organic beef and veal from a local farmer, and always get offered a share of the offal for free. No problem with livers, kidneys and sweetbreads - but the hearts are not the whole hearts so I don't think stuffing is an option, and they have been sitting in the freezer for a while.
Thank you for any ideas.

How about a beef stew or faggots?

I also found some recipes here

jennybb

Re: Heart (chopped)

I had some in the freezer for ages and also had no idea what to do with it. In the end I fried it and chucked it in the SC with some onion, lee n perrins, hebs and stuff. It was really tasty.