Ingredients :

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# 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

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Method :

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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.