Pickle a 2 kg (4 lb) leg on the bone for three-four days, rinse. Put into a pan with 2 onions stuck with 3 cloves, 2 medium carrots, sliced. A bay leaf and 8 peppercorns. Cover with water and bring slowly to the boil. Skim. Simmer till the meat is just tender. Leave the meat to cool in the liquid. The next day skim off the fat. Taste for flavour. If too salty add water to dilute.
Slice the best meat and serve reheated in some of the stock with the carrots, chopped parsley and floury boiled potatoes, or serve cold with salad.
Use the remaining stock and meat scraps to make broth adding sliced potatoes, a finely sliced bulb of fennel or half a head of celery, or half a small cabbage. The broth should be thick with vegetables. Simmer gently until the vegetables are tender. Add the meat scraps, finely chopped, taste for seasoning and add freshly ground white pepper and 3-4 tablespoons of chopped parsley.