Put the garlic, pickling spices, bay leaves and peppercorns into a mortar and crash coarsely

Put into the dish together with sugar, saltpetere and salt. Add the meat and turn to coat with the mixture rubbing it in well into all surfaces of the meat

Add cold water to come just to the top of the meat

Refrigerate for 14 days.

TO COOK:

Take the meat from the liquid and wash well. Pour out the liquid from the dish and put the meat back into a large container. Add below ingredients, then cover with cold water and bring slowly to the boil. Remove all the scum with a spoon dipped into cold water. Now add the large onion, celery, carrots, cinnamon, next ice, salt, half teaspoon of allspice, half teaspoon mustard seed, two bay leaves, a few grinds of black pepper and three cloves of garlic.

Cover and simmer very gently for 2 to 3 hours.

The meat is ready for serving as soon as the cooking is finished. Allow the leftover meat (if any) to cool completely covered by a plate with a weight on top. This will press the meat tightly together and make it very easy to carve for sandwiches at a later date.