Ingredients
- 800 g white beef
- 700 g half a hen
- 650 g of lath
- 600 g beef pulp
- 600 g veal tongue
- 1 cotechino
- celery
- a carrot
- an onion
- 2 bay leaves
- White wine
- vinegar
- black peppercorns
- salt
For the recipe of the mixed boiled meat, cook the beef pulp, the megatello, the half hen, the biancostat with a celery stalk, the carrot, the onion, half a teaspoon of black peppercorns and a grinder in plenty of boiling water. of coarse salt.
Separately, boil the veal tongue in water with 1/2 glass of white wine, 5 or 6 grains of black pepper and bay leaf.
Also boil the cotechino in water acidulated with vinegar. Serve all together, on a warmed plate, accompanied with mayonnaise, green sauce, aioli and with mixed boiled vegetables.
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