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Brawn

1/2 pig's head, including the tongue but not the brains
2 pig's trotters
500g (1 lb) shin of beef
2 cloves garlic, chopped
bouquet garni
10 black peppercorns
2 tablespoons wine vinegar
salt

2 onions each stuck with 2 cloves
2 carrots, quartered
2 leeks, split

Put all the meat into a large pot. Cover with water and add garlic,
bouquet garni, peppercorns, vinegar, salt, onion, carrots, and
leeks. Bring to a boil, skim and lower heat. Cover and simmer
for 2 hours, or until meat is tender and comes easily off the bone.
Cool and pull all the meat off the bone, chopping coarsely. Set
aside.

Strain the stock and boil until reduced. Add meat and adjust
seasonings.

Cool meat and stock, pour a layer into a loaf tin. Refrigerate
until set. Sprinkle with chopped herbs, lay hardboiled eggs along
the center, and cover with more meat and stock. Refrigerate until
set. Turn out and press into toasted breadcrumbs. Eat cold with
salad, mustard, potatoes and buttered rye bread.

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