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Cover the meat in a large saucepan with 4 pints of water. Add all seasonings, bring to the boil and simmer for about 3 hours until the meat is quite soft. Now strain the liquid into a bowl. Take the meat off the bones and cut as finely as you can. Remove all fat of the liquid, put meat back into saucepan, bring to the boil; put into a mould (which has been moistened) and leave to set, stirring occasionally so that the meat is mixed well with the jelly. It is best to leave it overnight. You can add some smoked tongue or ham, to the meat, cut into small pieces. Turn out and garnish with gherkins, hardboiled eggs and serve with a dressing of chopped onions in a little vinegar and oil. |