| 1 | This is an unusual potted meat prepared only in the languedoc. |
| 2 | 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. |
| 3 | 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). |
| 4 | Cut the beef and pork into slices, trimming the gristle and sinews as you do so. |
| 5 | Put the bay leaves on the bottom of the pot. |
| 6 | Lay in the meat slices, zseasoning with the herbs, salt, and freshly ground pepper as you do so. |
| 7 | Pour in the wine - it should just cover the meat. |
| 8 | Simmer the pot uncovered over a very low heat or in a preheated 250°F oven, for 1 ?to 2 hours, until the volume is reduced by half. |
| 9 | Allow to cool. |
| 10 | Seal with a layer of lard, melted and poured over the cool meat. |
| 11 | Cover with wax paper tied down with string. |
| 12 | Leave the pot on a refrigerator shelf for a week. |
| 13 | 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. |
| 14 | Repeat the operation at the end of another week. |
| 15 | You will now have a delicious dark jelly- meat which you can either eat hot or cold. |
| 16 | If you continue to replace the volume you have removed, the pot can go on forever |
