A Years Cookery

Ingredients

• Fresh meat
• Lukewarm water
• Coarse sea salt

Directions

1. Do not wash the meat; dry it well and remove the bones.

2. Cut the meat in half and stack the pieces on top of each other.

3. Bind with tape for safety.

4. Place an old plate at the bottom of a stewpan, add the meat, and cover with lukewarm water.

5. Bring to a boil, skim the liquid, then reduce heat to simmer gently for about 5 hours (30 minutes per pound).

6. If serving cold, let it cool in the liquid; otherwise, remove when done.

7. Press the meat between two dishes with a heavy weight for 12 hours.

8. Strain the liquid, pour into an earthenware pan, and let cool.

9. Once cooled, remove the fat and boil the liquid to glaze.