1. Cut the pork into small pieces, 5mm thick (approx). Add the herbs, lemon rind, nutmeg, salt and pepper to taste, and mix together.
2. Press the seasoned meat tightly into an ovenproof mould or basin.
3. Heat the jellied stock and fill up the mould or basin with it.
4. Bake in a moderate oven, 180°C, Gas 4, for about 1 1/2 hours.
5. Leave until cold, and then turn out to serve. Cut in slices.