Place the shin beef and shin bone (or knuckle veal) in a large pan.

Add enough cold water to just cover the meat and bone.

Tie the bay leaf, allspice berry, mace blade, and black peppercorns in a piece of muslin.

Add the muslin spice bag to the pot.

Bring the pot to a boil, then skim off any foam or impurities from the surface.

Reduce the heat to low and simmer gently for 3-4 hours, or until the beef is very tender.

Drain the stock from the pan, reserving it for later use.

Remove the meat from the bone and shred or chop it finely.

Return the shredded meat and reserved stock to the pan.

Taste the mixture and adjust seasoning (salt) as needed.

Boil the mixture again for another 10 minutes or so to reduce the liquid and concentrate the flavors.

Pour the mixture into individual molds or small bowls.

Allow the mixture to cool to room temperature.

Chill in the refrigerator until firm and set.

Serve cold with oatcakes and a strong mustard or piccalilli.