Cold Parsleyed Ham

• 2 pounds cooked ham (cut in 1 piece)
• 1 pint well-flavoured chicken or <

Dice ham; simmer gently for 5 minutes in chicken or veal stock and white wine, with freshly ground black pepper and nutmeg, to taste. Drain, reserving stock, and place diced ham in a wet glass bowl which you have dusted lightly with a little finely chopped parsley.

Soften gelatine in a little water. Stir into hot stock; add remaining parsley and tarragon vinegar. Allow to cool until syr