Dice the beef and ham, and put in a saucepan with the cow’s heel. Just cover with water, season to taste, and cover. Simmer for 2 hours. Peel and dice the carrots, shell the peas, add the vegetables and cook for a further ½ hour. When the meat and vegetables are tender, cool the cow’s heel and strip off the meat, and dice it. Arrange the diced meat and vegetables in a large mould that has been rinsed with cold water, then strain the cooking liquid over it. Turn out when set.