1. Wipe beef, mutton, veal, pigs’ feet, pigs’ ears and pigs’ tails with a damp cloth.
2. Place meat in a deep earthenware casserole.
3. Cover with cold water and add a bouquet garni.
4. Cover the casserole and bring the liquid slowly to a boil.
5. Uncover the casserole and begin skimming off the scum that has risen to the surface.
6. Continue the skimming and when the scum ceases to rise, add carrots, leeks, turnips, chipolata sausages (or frankfurters), and white onions.
7. Cover the casserole and let it simmer, very gently for about 4 hours.
8. Place the meats and sausages on a hot platter.
9. Remove the vegetables from the broth and arrange them around the meats.
10. Pour over a little stock over all of it.
11. Strain the remaining broth into a soup tureen.
12. Serve meats and soup together.

List of ingredients required:

• 1 1/2 pounds beef.
• 1 1/2 pounds shoulder or breast of mutton.
• 1 pound shoulder of veal.
• 1 pound pigs’ feet.
• 3/4 pound pigs’ ears.
• 1/2 pound pig’s tails.
• bouquet garni:
  2 bay leaves.
  12 springs of parsley.
  2 sprigs of thyme.
  1 large stalk of celery.
  12 whole peppercorns.
  salt to taste.
• 3 carrots, cut in quarters.
• 4 leeks, cut in half.
• 2 small white turnips, peeled and quartered.
• 3 stalks of celery.
• 1 small head of cabbage, washed and quartered.
• 12 small sausages or frankfurters.
• 12 small onions, peeled but left whole.