Simmer the rabbit with the pig’s trotters, the bay leaf and some salt and pepper for about 2 hours. Leave to cool. Remove the bones and chop the meat finely, reserving the cooking liquid. Arrange the hard-boiled egg slices in the bottom of a mould or terrine and pile the meat on top. Re-heat the cooking liquid and pour a little over the meat. Cover with a saucer and place a weight on it. Leave to set overnight.
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