|Veal neck/1 calf head||2 Pound (Prepared For Cooking)|
|Beef rump roast/Neck/chuck||2 Pound|
|Pigs feet/1 pound cotechino/other uncooked pork sausage||2|
|Carrots||4 Medium, pared and cut into pieces|
|Celery stalks||2 Large, cut into pieces|
|Onions||3 , peeled and quartered|
|Parsnips||4 , pared and quartered|
|Chopped parsley||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Salsa verde||1 Tablespoon|
1. Combine meats, chicken, vegetables, parsley, tarragon, and thyme in a large saucepot. Pour in enough water to cover meat, and salt to taste.
2. Cover pot, bring to boiling, and simmer 3 to 4 hours, or until tongue is tender.
3. Remove skin from tongue. Slice meat, cut chicken in serving pieces, and arrange with vegetables on a large platter