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Le Hochepot
(Hotchepotch)
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| What You Need: |
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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
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| How To Cook: |
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1. Put all the meat in a large glazed earthenware casserole, cover with water, bring slowly to the boil, and skim thoroughly.
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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.
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3. Season, cover and simmer for about 3 hours. Add the sausages and simmer for another ¾ - 1 hour.
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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.
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5. Serve the stock in the soup tureen and serve the meat afterwards as a separate course.
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