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Drinks and Coctails Recipes

  Added: Jun 07, 2011  •  Visited (848)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Le Hochepot
(Hotchepotch)
What You Need:
  • 1½ pound brisket beef
  • 3 oz carrots
  • 1½ pound shoulder and breast of mutton
  • 4 leeks
  • 1 or 2 turnips
  • 1½ pound veal
  • 3 or 4 sticks celery
  • 1½ pound pigs' feet
  • 1 dozen small onion
  • ¾ pound pigs' ears
  • 1 dozen chipolata sausages
  • ½ pound pigs' tails
  • A bouquet of mixed herbs
  • 1 cabbage
  • Salt and pepper

  • How To Cook:
    1. Put all the meat in a large glazed earthenware casserole, cover with 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, cover and simmer for about 3 hours. Add the sausages and simmer for another ¾ - 1 hour.

    4. When ready, put the meat on a hot dish, drain the vegetables chop and garnish the dish with them and pour a little stock over the whole.

    5. Serve the stock in the soup tureen and serve the meat afterwards as a separate course.

    This recipe is also available in:
    Cuisine » Europe » Belgium
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Meat & Poultry » Pork

     





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