1 small ox tongue about 1.2 1.5kg in weight
1 lrg boiling fowl or capon
2 pre cooked cotechino sausages or zampone di Modena
20 carrots scrubbed
3 celery hearts each divided lengthways into quarters
4 carrots scrubbed
4 bay leaves
2 red onions peeled
2 tablespoons black peppercorns
Soak the tongue in cold water preferably for 24 hours but at least 45 hours.
Drain and place in a large saucepan.
Cover with water and add half the stock ingredients.
Remove the tongue from the stock and place on a board.
Return the skinned tongue to the saucepan and cook for a further 30 minutes.
After the tongue has been cooking for 2 hours put the boiling fowl in another large saucepan and cover with water.
Add the remaining stock ingredients and very gently simmer for 1.3/42.1/2 hours depending on size.
Cook the sausages according to the instructions on the packet.
Zampone are larger and will take 40 minutes to cook.
Cotechino will be ready in 20 minutes.
Serve with Salsa Verde mostarda di Cremona and lentils (qv).
This is the classic dish for New Years Eve in northern Italy. The lentils symbolise wealth the meat health and the mostarda good spirits for the year to come.