Take an ordinary ham and wash it well in fresh water. Put in a large saucepan a calf’s foot, a few veal bones, a few carrots and onions cut in slices, a bouquet of parsley, thyme, bay leaf, tarragon, chervil, half a dozen shallots, salt and coarsely broken pepper, enough water and dry white wine in equal parts to cover the ham. Bring it to the boil and let it simmer till cooked. Then remove, drain, and, having removed the bones, skin and gristly parts, squash together the lean and the fat with a fork (this should be only coarsely done) press it into a large salad bowl, and let it rest while you deal with the stock.
The stock should be cooked and reduced on a slow fire, then passed through a fine strainer, after which chopped parsley, a little (very little) chopped garlic, a drop of wine vinegar and a portglassful of white wine should be added to it, and the whole poured over the ham in the salad bowl. It should then be allowed to set in a cool place. It is not, as a rule, turned out of the receptacle, but served cut, in slices, as one would a pâté out of a terrine.