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6
Easy
Published 1965
Desalt meat by soaking for 24 hours. Put the salt pork, sausages and bacon in a heatproof casserole with cold water. Bring gently to a boil. Prepare cabbage, turnips, carrots and Spanish onion. Add to the pot-au-feu when it is boiling. Add bouquet garni and peppercorns. Reduce heat and simmer for 1½ hours. Add peeled potatoes and cook for 40 to 50 minutes longer.
Drain veg