Rabbit Brawn

• 1 large rabbit
• 2 pig’s trotters
• 12 peppercorns
• Blade of mace

Cut up the rabbit and leave it to soak in cold salted water. Simmer the trotters in water for two and a half hours. Add the rabbit and spices and continue simmering for about two hours until the meat leaves the bones. Cut the meat in pieces. Put the slices of hard-boiled eggs in the bottom of a bowl, put in the meat, and pour over the strained stock. Leave to set.