Four-meat Hotpot Soup Recipe
How can anyone not agree with me that this Four-meat Hotpot Soup is simply delicious? A delicious Appetizer, the Four-meat Hotpot Soup completes your meal. If you have a lot of Beef on hand then Four-meat Hotpot Soup is the recipe you should opt for. This Four-meat Hotpot Soup recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
3 lbs. stewing beef
1 lb. salt pork
1 Cornish hen with liver
1 knuckle of veal, with meat on 21 cups water
coarse salt
pepper
1 1/2 lbs. carrots
4 onions
3 cloves garlic
4 cloves
1 1/2 lbs. leeks
1 celeriac root
1-2 bulbs of fennel
1 bouquet garni
For the forcemeat roll
1/2 lb. salt pork
1 shallot
3 cloves garlic
4 cups fresh white breadcrumbs
Directions
1 Wipe the various meats and derind the salt pork. Tie the beef with string. Split the hen in half and wash the liver. Put the water in a large pot, add a good handful of coarse salt and some pepper; put in the beef, bring to a boil, with the lid off, remove the scum from the surface, cover, reduce the heat and simmer for 1 hour.
2 Meanwhile, peel the carrots, onions and garlic; stud the onions with the cloves. Trim and wash the leeks, celeriac root and fennel; cut them in quarters.
3 When the beef has cooked for 1 hour, add the knuckle of veal, the hen and salt pork. Bring to a boil again, skim the surface, cover and reduce the heat and cook for 1 hour longer.
4 Meanwhile, prepare the force meat roll. Cut the salt pork into tiny pieces; peel and finely chop the shallot and remaining garlic. Chop the liver. Put all the forcemeat ingredients in a mixing bowl, moisten with the stock and mix together well. Season well with salt and pepper.
5 Sprinkle a piece of cheesecloth with a little flour. Place the forcer meat in the center, fold, over the cloth and mold into a sausage shape. Tie the ends with string.
6 After 2 hours of cooking, put the forcemeat roll into the pot together with the prepared vegetables, garlic and bouquet garni and simmer for 1 hour longer.
7 Wrap the marrowbones in cheesecloth and tie securely; put in the pot about 15 minutes before the end of cooking.
8 Serve the Four-meat Hotpot as for Hotpot Soup, with the broth served separately, the meats carved into portions on one platter, with the toasted slices of bread, and the vegetables on another with slices of forcemeat around them.
2 Meanwhile, peel the carrots, onions and garlic; stud the onions with the cloves. Trim and wash the leeks, celeriac root and fennel; cut them in quarters.
3 When the beef has cooked for 1 hour, add the knuckle of veal, the hen and salt pork. Bring to a boil again, skim the surface, cover and reduce the heat and cook for 1 hour longer.
4 Meanwhile, prepare the force meat roll. Cut the salt pork into tiny pieces; peel and finely chop the shallot and remaining garlic. Chop the liver. Put all the forcemeat ingredients in a mixing bowl, moisten with the stock and mix together well. Season well with salt and pepper.
5 Sprinkle a piece of cheesecloth with a little flour. Place the forcer meat in the center, fold, over the cloth and mold into a sausage shape. Tie the ends with string.
6 After 2 hours of cooking, put the forcemeat roll into the pot together with the prepared vegetables, garlic and bouquet garni and simmer for 1 hour longer.
7 Wrap the marrowbones in cheesecloth and tie securely; put in the pot about 15 minutes before the end of cooking.
8 Serve the Four-meat Hotpot as for Hotpot Soup, with the broth served separately, the meats carved into portions on one platter, with the toasted slices of bread, and the vegetables on another with slices of forcemeat around them.
