Jambon Persillé en Gelée

• 1 shin or knuckle of veal, coarsely chopped
• 2 calf’s feet, coarsely chopped
• generous bouquet garni (4

Place shin bone, or knuckle of veal with plenty of meat on it, and calf’s feet in a saucepan with bouquet garni, shallots, peppercorns and white wine; add enough water to cover the bones. Bring slowly to a boil, removing scum as it rises; then cover pan and simmer stock over a low heat for about 3 hours.

Soak ham in cold water for the same length of time to remove some of the sal