| • | Pierce the onions of the veggie stock with cloves and place the beef in a kettle with the veggie stock and the herb bouquet.
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| • | Cover it with beef stock and water and cook on moderate heat, bring in it to the simmer and skim.
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| • | Cover 2/3 of the kettle and simmer gradually for about 1 hour.
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| • | Add the pork and chicken to it and bring in back to the simmer and skim.
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| • | Simmer for about 1 60 minutes and a one-half on moderate heat.
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| • | Peel and cut down onions, carrots and turnips and trim leeks for garnishing.
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| • | Add this to the chicken mixture and bring in back to the simmer again.
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| • | Add table salt to it and simmer all over moderate heat up for about 2 hrs more.
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