|Beef tongue||4 Pound (Fresh One)|
|Calf's head/2 pounds veal neck||1 Pound, prepared for cooking|
|Beef||2 Pound (Neck, Rump, Or Chuck Roast)|
|Pig's feet/1 pound cotechino or other uncooked pork sausage||2|
|Stewing chicken||4 Pound|
|Carrots||4 Medium, pared and cut in 3 inch pieces|
|Celery stalks||2 Large, cut into pieces|
|Onions||3 , peeled and quartered|
|Turnips/Parsnips||4 , pared and quartered|
|Chopped parsley||2 Tablespoon|
|Salsa verde||4 Tablespoon|
Combine meats, chicken, vegetables, parsley, tarragon, and thyme in a large sauce pot.
Pour in enough water to cover meat, and salt to taste.
Cover pot, bring to boiling, and simmer 3 to 4 hours, or until tongue is tender.
Remove skin from tongue.
Slice meat, cut chicken in serving pieces, and arrange with vegetables on a large platter.
Serve with boiled potatoes, cooked cabbage, beets, pickles, and salsa verde.