Mixed Boiled Meats
|Mild italian sausage||1 1⁄2 Pound|
|Boneless beef||2 Pound (Round Rump / Chuck Roast)|
|Beef shank crosscuts||2 Pound|
|Carrots||3 Medium, sliced|
|Celery stalks with leaves||3 , cut up|
|Onions||2 Medium, quartered|
|Garlic||2 Clove (10 gm), minced|
|Broiler fryer chicken||3 Pound, cut up (1 In Number)|
|Boneless veal leg||2 Pound (Round / Heel Roast)|
|Sauce||2 Tablespoon (Red / Green)|
Place sausage in unheated skillet.
Do not prick.
Add 1/4 cup water.
Cover and cook slowly for 5 minutes; drain well.
Cook slowly, uncovered, for 12 to 14 minutes longer or till liquid from sausage is evaporated and sausage is fully cooked, turning occasionally.
In large Dutch oven combine beef roast, beef shanks, carrots, celery, onions, garlic, bay leaf, 8 cups water, 1 tablespoon salt, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Add chicken and veal roast.
Cover and simmer about 45 minutes longer or till meats and chicken are tender, adding cooked sausage the last 15 minutes of cooking time.
Remove meats, chicken, and sausage; slice meats and sausage.
Arrange with chicken pieces on platter.