Le Hochepot (hotchepotch)

Ingredients :

• 1 1/2 lbs. brisket of beef
• 1 1/2 lbs. of shoulder and breast of mutton
• 1 1/2 lbs. shoulder of veal
• 1 1/2 lbs. of pigs' feet
• 3/4 lb. of pigs' ear
• 1/2 lb. of pigs' tails
• 1 cabbage
• 1/4 lb. of carrots
• 4 leeks
• 1 or 2 turnips
• 3 or 4 sticks of celery
• 12 or more small onions
• 12 chipolata sausages
• a bouquet of mixed herbs
• salt
• pepper

Method :

1. Put all the meat in a large glazed earthenware casserole or marmite, cover with cold water, bring slowly to the boil and skim thoroughly.
2. When the scum has ceased to rise, add the vegetables, sliced or coarsely chopped, and the cabbage cut in quarters, the outer leaves having been removed.
3. Season with salt and pepper, add the herbs, cover and simmer for about 3 hours.
4. Add the sausages and simmer for another 3/4 to 1 hour. When ready, put the meat on a hot dish, drain the vegetables, chop, and garnish the dish with them and pour a little stok over the whole.
5. Serve the stock in the soup tureen and serve the meat after wards as a separate course.

Ingredients :

• 1 1/2 lbs. brisket of beef
• 1 1/2 lbs. of shoulder and breast of mutton
• 1 1/2 lbs. shoulder of veal
• 1 1/2 lbs. of pigs' feet
• 3/4 lb. of pigs' ear
• 1/2 lb. of pigs' tails
• 1 cabbage
• 1/4 lb. of carrots
• 4 leeks
• 1 or 2 turnips
• 3 or 4 sticks of celery
• 12 or more small onions
• 12 chipolata sausages
• a bouquet of mixed herbs
• salt
• pepper

Method :

1. Put all the meat in a large glazed earthenware casserole or marmite, cover with cold water, bring slowly to the boil and skim thoroughly.
2. When the scum has ceased to rise, add the vegetables, sliced or coarsely chopped, and the cabbage cut in quarters, the outer leaves having been removed.
3. Season with salt and pepper, add the herbs, cover and simmer for about 3 hours.
4. Add the sausages and simmer for another 3/4 to 1 hour. When ready, put the meat on a hot dish, drain the vegetables, chop, and garnish the dish with them and pour a little stok over the whole.
5. Serve the stock in the soup tureen and serve the meat after wards as a separate course.