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FLEMISH HOTPOT
Place all the meats, except the sausage and ears, into a stewing pot. Generously cover with cold water, bring to a boil, skim the surface, then lower the heat and simmer. After 30 minutes, season with salt, add 12 peppercorns, the carrots, the whites of the leeks tied together, the onions studded with 2 cloves each, the unpeeled garlic cloves and 20 juniper berries. Simmer for another hour, then add the turnips, the cabbage (cut in half and blanched for 5 minutes in boiling water) and the celery stalks. Thirty minutes later, add the green beans, the sausage (pricked) and the ears. The stew should always be simmering. Boil the potatoes, separately, in salted water. Strain and degrease the cooking stock, serve it in a soup tureen with the grated cheese and the toasted bread. Serve the sliced meats and the ears cut into thin strips in a dish and the vegetables in another dish.
