Main Ingredients:

500g (1LB) gravy beef, roughly chopped

250g (8oz) pickled pork, roughly chopped

1 veal knuckle, cut into 3

6 peppercorns

3 cloves

1/2 tsp nutmeg

pinch herbs

1 large onion, chopped

1 carrot chopped

1 Tbsp vinegar

2 tsp salt

Cooking Preparation of the Recipe:

Place meat in large saucepan. Add enough water to cover meat. Add remaining ingredients, cover saucepan and bring to boil. Simmer gently for 2 1/2 - 3 hours until meat is cooked and will flake easily with a fork. Drain, reserve stock and remove bones. Strain stock and return 4 cups to the saucepan. Bring to a boil and simmer 20 minutes or until stock has reduced by half. Stir into the prepared meat and vegetables. Place in a wetted loaf tin or suitable mold. Cool, then chill in refrigerator until set. Serve cold with vinegar and mustard.

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