Weigh the meat. Wash it well, or if very salt soak for about 1 hr. in cold water. Put into cold water and bring slowly to boiling-point. Skim well. Cut the prepared vegetables into large pieces, add to the meat with the bouquet garni and peppercorns, and simmer gently, allowing 25 min. per lb. and 25 min. over. Take the meat out, remove the bones and press between 2 boards or dishes until cold. Then brush over with meat glaze.