BRAWN

Cut the ears from a pig`s head and remove the brains .
Wash the head and place in a deep pot with salt  and cover with cold water .
Add 6 peppercorns , 1 bay leaf  ,  the top of 1 celery stalk and 3 parsley sprigs tied together .
1 carrot cut in quarters , 1 med turnip quartered  and 1 onion halved .
Bring to the boil , skimming as necessary .
Cover the pot and simmer for 3 hours .
Lift out head , reduce the stock by half , boiling over a high heat .
Let the head cool .
Remove all the meat from the head and cut into small pieces .
Trim the skin from the tongue and chop the tongue finely .
Mix the meat and tongue together in a mixing bowl .
line the base of a terrine dish with slices of hard boiled egg .
Skim the stock and strain through a fine strainer , discard vegetables and herbs .
Place the mixed meat and tongue in the terrine and carefully pour on enough stock to just cover .
Chill and refrigerate until set .
Turn out onto a serving plate .
Serve brawn in slices with tomato wedges and hard boiled eggs , garnished with parsley sprigs .