Jambon Persillé en Gelée from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• generous bouquet garni (4 sprigs parsley, 4 sprigs tarragon, 2 bay leaves, 2 sprigs thyme)
• 2 calf’s feet, coarsely chopped
• 1 tablespoon tarragon vinegar
• finely chopped fresh parsley
• 1 shin or knuckle of veal, coarsely chopped
• 4 tablespoons dry white wine
• 2-2½ pounds ham (cut in 1 piece)
• 1 bottle dry white wine
• 4 shallots
• 6 black peppercorns