Bollito Misto

Preparation info

  • Serves

    8–10

    • Difficulty

      Medium

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.

Ingredients

  • 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

Method

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