MCC wrote:Besides brawn I've not come across these terms before, must be local to Oxford.
I figured that Scotch egg and Eccles cake probably wouldn't lead one to Oxford. Sausage and sauce could have referred to Cumberland. Hollygog is very Oxford-area.
MCC wrote:An aunt of mine, from Scotland, used to cook something she called brawn, like a pate and quite tasty on toast but I never really knew what went into it, although pigs heads were mentioned, I did not know if she was joking or not.
She probably proudly made haggis by stuffing lungs, liver, oatmeal and the fatty bits from around the kidneys into a sheep's stomach so why would she see the need to joke about pig's head? Just remember to take the eyes out first.