Bone out a leg of mutton and cut it into cubes
Cover the bottom and sides of an earthenware casserole or Terrine with thin slices of salt pork fat. Inside arrange the mutton, onions, belly of pork and pork rind in alternate layers, lightly seasoning each layer of mutton and sprinkling with
Add the marinade passed through a fine strainer and sufficient Brown Stock to just cover the ingredients. Cover with slices of salt pork fat, place on the lid and seal down with
Bring to the boil on top of the stove then place in a slow to moderate oven and at an even temperature for 5 hours.
Remove the lid from the casserole, discard the slices of fat and the Bouquet and skim off any fat from the surface of the cooking liquid. The Daube is then served as it is in its casserole.
For individual service, the Daube may be transferred to small individual earthenware terrines so as to preserve its rustic character.