Potted Meat

1. 1

   Place all ingredients except vinegar in a large stockpot with just enough water to cover.

2. 2

   Simmer for 3 hours.

3. 3

   When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.

4. 4

   Add the vinegar to the strained liquid, season to taste.

5. 5

   Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.

6. 6

   Serve with salads, or as a sandwich filling.

No additional tips available.