Soak a ham for 24 hours, in
order to desalt it. Half cook the
ham in a large pan of unsalted
water reckoning 10 minutes to the
lb instead of the usual 20. Drain it,
remove the rind, and bone and
divide it into large pieces.
Put it to cook again with a
knuckle of veal of about 1 lb in
weight cut in pieces; 2 calf’s feet,
boned; a bouquet garni of chervil
and tarragon; 10 white
peppercorns tied in a muslin, a
little salt, and cover it with a white
Burgundy. Bring it to the boil, and
then continue cooking gently, on a
steady heat, so as to preserve the