You are here  Boiled Meat And Vegetables  Flavor.of.Europe's
picture   Beef 3 Pound (1.3 Kilogram Rolled Rib Roast Or Rump
Roast)   Onion 1 Large, peeled and studded with 8 cloves  
Garlic 2 Clove (10 gm), peeled (But Left Whole)   Chopped
parsley 1 Cup (16 tbs)   Thyme sprig/1 teaspoon dried thyme 2  
Chicken 3 Pound (1.3 Kilogram)   Cotechino/Zampone 1 Pound  
Carrots 6 Large, peeled and cut into quarters   Celery stick 6 ,
chopped   Potatoes 4 , peeled and quartered   Salt To Taste  
Ground black pepper To Taste  Place beef, onion, garlic,
parsley, and thyme in a large pot, and cover with slightly
salted water. Bring to the boil, then reduce heat. As the scum
rises to the surface, remove with a slotted spoon. After about 1
hr. (depending on the size both of the beef joint and the
chicken: the ingredients must be added so they will all be
cooked at the same time), add chicken to the pot. Again, bring
to the boil, skim, and reduce heat. Simmer for a further 1 hr.,
then add remaining vegetables and cotechino