1/2 lb Lard

2 lb Lean beef

2 lb Lean pork

3 Bay leaves

A few sprigs of thyme and rosemary 1 ts Juniper berries

Salt and pepper 1/2 Bottle red wine (the

near black wine of Cabors or a This is an unusual potted meat prepared only in the Languedoc. Serves 8 10 Time: Start at least 2 weeks ahead; 30 minutes plus 2 hours cooking, repeated 3 times First cooking: deep red Medoc) Second and third cooking: the same ingredients again each time You will need a large straight sided earthenware pot. Scald the earthenware pot and grease it thoroughly with a little of the lard (you can line the bottom with a few fig or walnut leaves if you have them). Cut the beef and pork into slices, trimming the gristle and sinews as you do so. Put the bay leaves on the bottom of the pot. Lay in the meat slices, zseasoning with the herbs, salt, and freshly ground pepper as you do so. Pour in the wine it should just cover the meat. Simmer the pot uncovered over a very low heat or in a preheated 250 F oven, for 1 1/2 to 2 hours, until the volume is reduced by half. Allow to cool. Seal with a layer of lard, melted and poured over the cool meat. Cover with wax paper tied down with string. Leave the pot on a refrigerator shelf for a week. Then remove the lard seal and add in another 2 lbs pork and 2 lbs beef, the whole covered with wine, seasoned and cooked as before. Repeat the operation at the end of another week. You will now have a delicious dark jelly meat which you can either eat hot or cold. If you continue to replace the volume you have removed, the pot can go on forever. From: THE OLD WORLD KITCHEN THE RICH TRADITION OF EUROPEAN PEASANT COOKING" by Elisabeth Luard, ISBN 0 553 05219 5 Posted by: Karin Brewer, Cooking Echo, 7/92