Hotchpotch

• 1½lb beef brisket
• 1½lb shoulder and breast of lamb

Put all the meat into a large heavy pan and cover with cold water. Bring slowly to the boil and skim well. Slice the vegetables and cut the cabbage in quarters. Add them to the liquid, together with the bunch of herbs, salt and pepper. Simmer for three hours. Add the sausages and simmer for forty-five minutes. To serve, use the stock as a soup for the first course. Serve the meat on a dish surr