Boil the water, salt, saltpetre and sugar together for ½ hr., skimming when necessary, then allow to become cold. Bone the meat, rub well with salt, roll up lightly and tie securely with string. Place in the cold brine and leave for 6 days, turning each day. Then drain well and wash in cold water. Place in a pan, cover with cold water, add the herbs and peppercorns and bring slowly to the boil. Boil for 5 min. Skim, add the onions and vegetable trimmings and simmer for the required time, allowing 25 min. per lb. and 25 min. over. When ready, place on a hot dish, remove the string and skewer if necessary. Serve, garnished with diced vegetables.