LLOYD GEORGE'S FAVOURITE BRAWN Recipe

Thoroughly cleanse the head and put to soak all night. Rinse well and put in a saucepan with the beef, cover with water and bring to the boil. When at boiling point, remove scum. Add a blade of mace, 3 or 4 cloves, and a bunch of herbs (?). Simmer gently for about 2-1/2 hours. Strain the stock from the meat, reserve and allow to get cold. Remove fat from the jellied stock. Turn out the tongue and skin, then cut into small pieces. Also cut all the meat from the head and the beef. Put into a bowl and add a little of the jellied stock. Add salt and pepper to your taste.