Mixed Boiled Meat With Green Sauce And Tomato Marmalade: Bollito Misto Con Salsa Verde E Friggone

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1 calf tongue, boiled 40 minutes and peeled

1 1/2 pounds beef brisket

2 beef cheeks

3 quarts brodo, recipe follows

4 tablespoons red wine vinegar

1 (1-pound) blood sausage

1 (1-pound) cotecchino

1 capon, quartered

1 bunch Italian parsley, leaves picked from the stems

2 salt-packed anchovies, headed, gutted and rinsed

1 tablespoon salt-packed capers, rinsed and drained

1 hard-boiled egg, roughly chopped

4 cornichons

2 tablespoons white wine vinegar

1 teaspoon salt

Freshly ground black pepper

Friggone, recipe follows

1 pound beef scraps

1 pound beef or veal bones

1 pound beef tongue, cut into 4 or 5 pieces

1 (4 to 5 pound) stewing hen, cut into 6 pieces

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 celery rib, coarsely chopped

10 to 12 quarts cold water

Salt and pepper

6 yellow onions, finely diced

4 ripe tomatoes, finely diced

3 tablespoons extra-virgin olive oil

1 tablespoon best-quality balsamic vinegar

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