Tie the beef with string so that it keeps its shape and put it into a large (ideally earthenware) pot with the marrow bone tied in muslin. Cover with 1.8 litres of cold white stock and bring slowly to the boil over moderate heat (about 40 minutes). Skim the scum carefully as it rises.

Ingredients

• 300 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 300 gBeef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, raw
• 400 gChicken, stewing, meat and skin, raw
• 1.8 lSoup, stock, beef, home-prepared
• 3 gSalt, table
• 120 gCarrots, raw
• 120 gTurnips, raw
• 90 gLeeks, (bulb and lower leaf-portion), raw
• 48 gCelery, raw
• 150 gCabbage, common (danish, domestic, and pointed types), freshly harvest, raw
• 200 gBeef marrow bone not counted – removed
• 300 gChicken, stewing, meat and skin, raw not counted – removed

Method

1. Tie the beef with string so that it keeps its shape and put it into a large (ideally earthenware) pot with the marrow bone tied in muslin. Cover with 1.8 litres of cold white stock and bring slowly to the boil over moderate heat (about 40 minutes). Skim the scum carefully as it rises.
2. Wipe the rim of the pot and cook very gently, with the surface barely trembling in one spot, half covered, for 1 hour. A rolling boil would cloud the broth.
3. Add the half hen, bring back almost to the boil, skim and keep cooking just as gently for another hour.
4. Meanwhile, turn the carrots and turnips into olive shapes, tie the leeks into a bundle and halve the celery heart. Blanch the cabbage in boiling water for 5 minutes and drain.
5. Add the carrots, turnips, leeks and celery to the pot and keep cooking just as gently for 1 hour, until the beef and hen are tender (a fork slides in without resistance) and the vegetables are done.
6. At the same time, braise the cabbage, covered, in a small saucepan with 2 ladles of the broth and a spoonful of fat from its surface for about 40 minutes until tender.
7. Taste the broth and only adjust the salt; do not skim off all the fat, it is served slightly fatty. Serve the marrow from the bone on small toasts. Slice the beef and hen and serve them with the vegetables and cabbage.