Country Paté

Preparation:

Preparation: Cut the meat into cubes of about 1 or 2 cm per side. Tie all the flavors together with kitchen twine so they don't get lost. Transfer the meat to a thick-bottomed saucepan and add the herb bouquet. Cover with about 2 liters of cold water and bring to the boil. Then let it simmer for at least 3 hours on very low heat. You will obtain a dry meat, with no more water and only with the fat released during cooking. Throw in the herbs and mash the pieces of meat well with a large fork to break them up. Transfer the mixture into an earthenware bowl and level the surface. Pour over the fat from the pan and leave to cool. You can keep the paté for a long time if you cover it with melted lard. It keeps very well, even for weeks, in the refrigerator. To enjoy the pâté, accompany it with lightly toasted black bread croutons.