Potage Hochepot à la Flamande (Flemish Hotchpotch)

Ingredients

• 300 grammes pig's ear
• 600 grammes pig's feet
• 125 grammes pig's tail
• 250 grammes salt pork
• 600 grammes brisket of beef
• 600 grammes shoulder and breast of mutton
• 2 litres and a half water
• 12 grammes salt
• 200 grammes carrots
• 200 grammes cabbage
• 1 medium onion
• 4 white parts of leeks
• 3 medium potatoes
• 10 chipolata sausages

Instructions

1. Put the pig's ear, feet and tail, the salt pork, the brisket of beef and the mutton in a marmite.
2. Moisten with 2 litres and a half of water, season with 12 grammes of salt, bring to the boil and skim.
3. Cook gently.
4. After 2 hours add the carrots, cabbage, onion, leek whites and potatoes, all coarsely sliced.
5. Reckon 4 hours of slow cooking in all.
6. Poach the chipolata sausages.
7. Serve the broth in the soup tureen with a few vegetables, and the rest of the vegetables and the meats separately on a dish with the sausages.