Put
the meat in one piece with the bone and seasonings
into a large saucepan, then just cover it with cold water.
Bring
to boiling point, skim and turn down to a very slow simmer.
Let it cook like this for at least 6 hours.
Strain
off the liquid, allow it to go cold then skim off any fat from the surface.
Mince
the meat finely and return it to the stock.
taste for seasoning, then cook again for around 15 minutes.
Wet
some small moulds or dishes and divide the mixture between them.
Chill
until they are set. Unmould to serve.
