Recipe - Bollito Misto With Salsa Verde

2 pound Calf's tongue ; (1 tongue)
3 qt Water
4 tablespoon Red wine vinegar
2 Carrots; peeled and
; quartered
2 Celery ribs; cut into 1"
pieces
1 Spanish onion; peeled, stuck
with
2 Whole cloves
4 pound Veal shank
1 pound Beef brisket
2 Beef cheeks
4 Beef sausages
1 Capon; cut into 4 pieces
2 pound Turkey breast ; (1/2
breast)
=== salsa verde ===
1 bn Italian parsley leaves;
picked from stems
2 Saltpacked anchovies;
headed, gutted,
; and rinsed
1 tablespoon Saltpacked capers; rinsed
and drained
1 Hardboiled egg; roughly
chopped
4 Cornichons
2 tablespoon White wine vinegar
1 teaspoon Salt
Freshlyground black pepper;
to taste

Cover calf's tongue with warm water and boil 40 minutes. Drain, cool
and peel off outer skin and membrane.

In a large soup pot, place 3 quarts water, vinegar, carrots, celery,
onion and veal shank over high heat and bring to a boil. Cover and
boil 45 minutes. Add brisket, beef cheeks and sausages and boil,
covered, 30 minutes. Add capon and turkey breast and boil uncovered,
45 minutes. Replace dissipated water with each step. Remove each
piece of meat and arrange on a platter.

To make salsa verde, place parsley, anchovies, capers, hardboiled
egg, cornichons, white wine vinegar, salt and pepper in food
processor and blend until smooth, about one minute.

Carve meat and serve with salsa verde.

This recipe yields ??