AN INEXPENSIVE BRAWN

Take half a cowheel and gently simmer for several hours; not boil. When very tender cut in small pieces, remove bones, add about ¾ lb. of any cold meat cut in squares, or odd pieces of ham, and one or two sheeps’ tongues boiled; 1 teaspoonful salt, 1 saltspoonful white pepper, and ½ saltspoonful of cayenne pepper. Gently simmer again about an hour, turn into a mould or dish; ready next day. To make it extra nice, when turned out boil 1 egg hard, cut into thin slices, and lay round mould or dish; then pour in the hot brawn, lightly press it down with spoon so that the meat is under the liquid. When turned out arrange parsley around the dish.