1. Place the chicken, beef and sausage in a large pot with one sliced carrot, one quartered onion, one quartered yellow turnip, one chopped leek and cover with cold water. Bring to a boil, skim and season with one tablespoon salt, pepper, bay leaf, thyme and marjoram. Reduce the heat, cover and simmer one hour. Add the veal tongue and continue simmering one hour longer.
2. Thirty minutes before the meats have finished cooking, add the remaining carrots, onions, and turnips and the potatoes to a separate pot of boiling salted water. After cooking ten minutes, add the leeks and cook all the vegetables twenty minutes longer. Drain the vegetables and keep warm.
3. Remove the cooked chicken and meats from the pot. Disjoint the chicken, slice the tongue and sausage and cut the beef into bite-sized pieces. Correct the seasonings and moisten the meats with a little more of the strained broth in which they were cooked. Keep hot.
4. When ready to serve, arrange the meats in a large, deep platter with the vegetables and some of the hot broth poured over all