Brou a la catalana, meat and vegetable broth

Ingredients

• 100 g of marrow
• 1 beef bone
• 1 fresh pork bone
• 1 chicken’s gizzard
• 250 g of lamb tail
• 100 g of white sausage
• 2 medium carrots
• One small leek
• One small turnip
• 1 small Savoy cabbage
• salt
• 2 liters of water
• 1 egg per person (optional)

Bring 2 litres of water to a boil in a large pot. Add the lamb and mutton in pieces, the marrow, bones, and salt, then skim off any foam that forms on the surface.

Add the shredded cabbage, sliced carrots, and peeled and sliced turnips, as well as the leek cut into pieces, and cook gently for 3 to 4 hours.

Add the botifarra towards the end of the cooking time.

Strain the broth through a fine-mesh sieve and serve it hot, on its own or with the diced meats and vegetables, perhaps with a poached egg in each serving.