Bollito Misto

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

This is the classic dish for New Year’s Eve in northern Italy. The lentils symbolise wealth, the meat health, and the mostarda, good spirits for the year to come.


  • 1 small ox tongue, about 1.2 – 1.5 kg (2.½-3.½ lb) in weight
  • 1 large boiling fowl or capon, about 2.25 – 2.75 kg (5-6 lb) in weight
  • 2


Soak the tongue in cold water, preferably for 24 hours, but at least 4-5 hours. Drain and place in a large saucepan. Cover with water and add half the stock ingredients. Simmer for 3 hours, skimming off any scum as it comes to the surface, until the tongue is soft and a fork or skewer can be easily inserted. Remove the tongue from the stock and place on a board. Peel off the skin – it should co