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“My mother made this every summer, around Christmas time. It actually makes quite a lot, and is quite rich, so my serving size is a bit of a guess. We had it with salads on really hot days, then in sandwiches to finish it off. I remember being so excited when it was first made, then happy to see the end of it until next year;-)”
3hrs 10mins

Ingredients Nutrition


  1. Place all ingredients except vinegar in a large stockpot with just enough water to cover.
  2. Simmer for 3 hours.
  3. When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
  4. Add the vinegar to the strained liquid, season to taste.
  5. Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
  6. Serve with salads, or as a sandwich filling.

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