Hotchpotch

Le Hochepot. Belgium

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • lb beef brisket
  • lb shoulder and breast of lamb
  • lb shoulder of veal
  • lb pig’s trotters
  • 12oz pig’s ears
  • 8oz pig’s tails
  • 1 cabbage
  • 1 large carrot
  • 4 leeks
  • 2 medimn-sized turnips
  • 3 sticks celery
  • 12 small onions
  • 12 chipolata sausages
  • a bunch of mixed herbs
  • Salt and pepper

    Method

    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 surrounded by the vegetables with a little of the stock.