in water strongly flavoured with
bay leaves and peppercorns.
When cooked it is cut up into
chunks, the juice of 3 or 4 lemons
is added to the strained stock,
which is poured over the brawn,
arranged in large earthenware
basins, and left to set.
Not very elegant, but usually
very good.
CHANFAÏNA OF LIVER (a Spanish dish)
1 lb pig’s liver, 3 tablespoons olive oil,
4 onions, a few mint leaves, 2 or 3
parsley stalks (finely chopped), 2 red
pimentos, 3 doves, a pinch of cumin, a
pinch of cinnamon, a pinch of saffron,
black pepper, breadcrumbs.