Ingredients:

900g Lean Pork
900g Veal (Shoulder)
2 Teaspoons Salt
1 Teaspoon of Mixed Spices
2 Bay Leaves
2 Cups Dry White Wine
Freshly Ground Black Pepper
1 Large Carrot (Chopped)
1 Onion
5 Whole Cloves
2 Tablespoons Gelatine (Unflavoured)

Method:

1. Stuff onion with cloves.
2. Rinse a 2¼ litre mould in cold water and chill in the refrigerator
3. Put the meats into a large saucepan of cold water and bring to a boil.
4. Drain saucepan and rinse meats under running cold water.
5. Return meats to saucepan with all other ingredients (except the gelatine).
6. Add water to cover ingredients in saucepan and simmer for two hours.
7. Remove the meat and chop if coarsely.
8. Boil the broth remaining in the saucepan until it is reduced to four cups.
9. Strain the broth through a fine strainer.
10. Place the meat back into saucepan with the strained broth and simmer for 15 minutes.
11. Season to taste.
12. Soften the gelatin in a little water and add it to the saucepan.
13. Pour the meat and broth into the mould and return to refrigerator.
14. When solid remove from mould and cut into slices.