Brawn en peuerade

The Online Etymology Dictionary offers this definition for the word "Brawn".

brawn (n.) -late 13c., from Old French braon "fleshy or muscular part, buttock," from Frankish *brado "ham, roast" or some other Germanic source, from Proto-Germanic *bred-on- (cognates: Old High German brato "tender meat," German Braten "roast," Old Norse brað "raw meat," Old English bræd "flesh"), from PIE *bhre- "burn, heat," from root *bhreuə- "to boil, bubble, effervesce, burn" (see brew (v.)). The original sense is "piece of meat suitable for roasting." "The specific sense 'boar's flesh' is exclusively of English development and characteristic of English habits" [OED].

Brawn was the Medieval term for the dark, heavy, & slightly fatty meat of poultry or boar.

from in Two fifteenth-century cookery-books (c. 1430)

.xxxj. Brawn en Peuerade. Take Wyne an powder Canel, and draw it þorw a straynour, an sette it on þe fyre, and lette it boyle, an caste þer-to Clowes, Maces, an powder Pepyr; þan take smale Oynonys al hole, an par-boyle hem in hot watere, an caste þer-to, and let hem boyle to-gederys; þan take Brawn, an lesshe it, but nowt to þinne. An yif it sowsyd be, lete it stepe a whyle in hot water tyl it be tendre, þan caste it ti þe Sirip; þen take Sawnderys, an Vynegre, an caste þer-to, an lete it boyle alle to-gederys tyl it be y-now; þen take Gyngere, an caste þer-to, an so serue forth; but late it be nowt to þikke ne to þinne, but as potage shulde be.

31. Brawn en Peverade. Take wine and powder of cinnamon, and draw it through a strainer, and set it on the fire, and let it boil and caste there-to cloves, maces, and powder pepper: then take small onions all whole, and parboil them in hot water, and caste there-to, and let them boil together: than take brawn, and slice it but not too thin. And if it soused (pickled) be, let it steep a while in in hot water till it be tender, than cast it to the syrup; then take saunders, and vinegar, and cast there-to, and let it boil all together till it be enough; then take ginger, and caste there-to, an so serve forth; but let be not to thick nor to thin, but as pottage should be.

.xxxij. Auter brawn en peuerade. — Take myghty brothe of Beef or of Capouu, an ]-'enne take clene Freysshe Brawn, an sethe it, but not y-now; An jif it be Freysshe Brawn, roste it, but not I-now, an ]7an leche it in pecys, an caste it to fe brothe. An Jeanne take hoole Oynonys, & pylle hem, an )'anne take Yynegre J'er-to, and Canelle, and sette it on fe fyre, an draw yt foTW a straynoure, and caste J'er-to ; j^en take Clowys, Maces, an powder Pepyr, an caste J>er-to, and a lytil Saunderys, an sette it on j>e fyre, an let boyle tylle ]>e Oynonys an ]?e Brawn ben euyne sothyn, an nowt to moche ; Jian take lykoure y-mad of Bred an Yinegre an Wyne, an sesyn it vp, an caste J'er-to Saffroun to make J^e coloure bryth, an Salt, an serue it forth.

32. Another brawn in peverade - Take mighty broth of beef or of capon, and then take clean fresh brawn (pork or boar), and boil it, but not enough, and if it be fresh brawn, roast it, but not enough, and then slice it in pieces, and cast it to the broth. And then take whole onions, and peel them, and then take vinegar there-to, and cinnamon, and set it on the fire, and draw it through a strainer, and caste there-to; then take cloves, mace, and powder pepper, and cast there-to, and a little sandalwood, and set it on the fire, and let boil till the onions and brawn are evenly cooked, and not too much; then take broth made of bread and vinegar and wine, and season it up, and cast there-to saffron to make the colored broth, and salt, and serve it forth.