Brawn

Put all the meat into a large pot. Cover with water and add garlic, bouquet garni, peppercorns, vinegar, salt, onion, carrots, and leeks. Bring to a boil, skim and lower heat. Cover and simmer for 2 hours, or until meat is tender and comes easily off the bone. Cool and pull all the meat off the bone, chopping coarsely. Set aside. Strain the stock and boil until reduced. Add meat and adjust seasonings. Cool meat and stock, pour a layer into a loaf tin. Refrigerate until set. Sprinkle with chopped herbs, lay hardboiled eggs along the center, and cover with more meat and stock. Refrigerate until set. Turn out and press into toasted breadcrumbs. Eat cold with salad, mustard, potatoes and buttered rye bread.