Name: Bollito Misto
Yield: Serves 10—15
Cuisine: United Kingdom
Ingredients: 1 zampone, prepared by an Italian delicatessen; 1 ox tongue (buy ready-cooked from your local butcher); 1 best end of veal, chined, rolled and tied, bones chopped; 1 whole shin of beef (ask your butcher to bone it and tie it and chop the bones); 1.5 kg (3 lb) carrots, trimmed, reserve trimmings; 1 stick celery, trimmed, reserve trimmings; 2.75 kg (6 lb) capon; 4 whole onions; 2 leeks, trimmed, reserve trimmings; 1 calf’s foot

Preparation info

Serves
10—15

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

1 whole shin of beef (ask your butcher to bone it and tie it and chop the bones)
1 best end of veal, chined, rolled and tied, bones chopped
1.5

Method

Preheat the oven to 160°C/325°F/Gas Mark 3.

Place all the bones in a roasting dish and brown in the oven for 30 minutes. Add the reserved vegetable trimmings. Brown for a further 20—30 minutes. Place in a large saucepan. Cover with water, boil and skim.

Meanwhile place