Put the pig’s feet in a large saucepan with sufficient cold water to cover, and simmer gently for 11/2 hours. Meanwhile skin, clean and joint the rabbit, and soak in salt water for ½ hour. Drain, and add to the saucepan. Bring to the boil again, and simmer for another 2 hours or until the rabbit flesh is tender. Remove from the heat, cool until it is possible to remove all the bones. Chop the meat finely, season with the salt, pepper and spice, return to the saucepan. Bring to the boil again, then pour into 2 pudding basins, rinsed out with cold water. Allow to stand until well set, turn out and serve with salad.