six to eight
By Sri Owen
Slice the onion and crush the garlic. Put these with the whole piece of meat in a deep saucepan. Add enough water to cover, and put in all the other ingredients. Boil slowly for 1¼ hours.
Take out the meat and let it cool, then cut it into good large slices. Put the slices into another pan, and strain over them the stock from the first pan. Taste, and adjust the seasoning. Cook over a h