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In a rather large saucepan, bring five liters of salted water to the boil and flavored with celery, onion, carrot. Then dip the beef in it and lower the heat so that the liquid simmers.
After an hour, add the veal, the hen, the tongue and cook for about 2 hours, always on moderate heat. Simultaneously, in another pot filled with cold water, immerse the cotechino after having pricked the skin with a needle and let it boil for about 2 hours.
Turn off, let it rest for 10 minutes in its water, then remove it and drain it well. Combine the various meats on a large serving plate, serve with a side dish of boiled potatoes, green sauce or other sauces.
