Mix of boiled meat, Piedmontese manner

INGREDIENTS FOR 8 PERSONS:

500 grams of beef muscle
A tail
500 grams rump of beef
8-10 Salamini,
1 veal tongue,
500 grams of head,
1 sausage,
1 chicken
1 onion
2 carrots
2 stalks of celery,
1 handful of parsley,
salt

HOW TO COOK:

Wash the vegetables and chop coarsely. Wash the parsley and tie in bundles
Take a large pot and put it on the fire with the vegetables, parsley and plenty of water, salt.
When the water boils, add the beef. Simmer for 1 hour.
Add everything else except the head of sausage and sausage and boil for another couple of hours.
Put together to fire a second saucepan, with plenty of water, in it boil the only sausage and salami. Put in a third pot with half head water and half' beef broth.
Put in a warm serving platter large enough to receive the boiled.
When all the meat has come to cooking, remove them from the pot, including pork sausage, and arrange on serving platter.
Should always carry in the table the whole boiled to pieces. Indispensable and 'a cutting board harvester edged broth, knife and fork to cut sight of the various parts of boiled according to the taste and appetite of the diners.
It is important to remember that just placed the stamps on the platter, it spread a handful of salt over the meat and pour a few ladles of hot broth: This workaround will serve to enhance and bring out the flavor of the meat.
Boiled meat, does not require any specific boundary: a few potatoes or vegetables, a good green salad or mixed MAY be served afterwards.
Utmost importance, however, are the main flavors: The sauces are indeed rigorous and Piedmontese cuisine it requires at least two: the green sauce called "BAGNETTO VERDE" and red sauce called "BAGNETTO ROSSO". They are equally classic and indicated the following sauces: mustard, grape, horseradish sauce, tomato ketchup, mustard with mustard fruits.