damp cloth. Mix seasoning ingredients together except for carrots, onions and fresh herbs. Rub seasoning well into meat; then lay mean on bed of seasoning. Leave in a cool place (preferably not refrigerated, though). Repeat rubbing each day. On the seventh day, put the meat into a saucepan and cover with cold water. Bring to boiling point and simmer gently for 5 hours, when it should be tender. Put cooked meat on a flat dish and cover with a board. Set weight on top of board until meat is cold, when it is ready to carve and eat.