We salt our own beef, but butchers also have good salted beef and salted ox tongue.
Desalinate the ox tongue and salted brisket by soaking in a bowl of cold water overnight, changing the water at least once. Drain and place both meats in a large stockpot with 1 chopped onion, 2 carrots,
Place the capon in a deep pan, cover with water, add the bacon trimmings with 1 chopped onion, 2 chopped carrots, 2 chopped sticks of celery, 2 chopped leeks, a faggot of herbs and 12 peppercorns. Bring to the boil, uncovered, simmer for 5 minutes, then remove from the heat. Cover. When cool, remove the capon from the liquid and remove the legs and breast. Replace the bones in the liquid, simmer for about 45 minutes, then strain the stock into a rinsed pan and discard the solids. Poach the remaining vegetables in the stock until tender.
To make the sauce, heat the butter in a pan, add the shallots and cook until softened but not coloured. Add the vinegar, bring gently to the boil and reduce until dry. Add the white wine and reduce to a quarter, then add the cream and
Reheat the meat, vegetables and French or runner beans in capon stock, reheat the sauce without boiling, and serve.
© 1995 Kit Chapman. All rights reserved.