Put the pigs feet into a saucepan and cover with cold water. Bring to the boil and simmer for one and a quarter hours. Add the rabbit and continue cooking for two hours. Remove the meat from the bones and cut it into small pieces. Season with plenty of salt and pepper and a pinch of mace and put into a pudding basin. Pour in enough cooking liquid to cover and leave until completely cold before turning out. Cold things tend to lose their flavour, so the seasoning can be strong.