Place the meats in a large pot and set aside the marrow bones, cover with water and bring to a boil.

Skim off any foam and cook on low heat for about 1 hour and 30 minutes with the vegetables roughly chopped, except for the onions which should be halved and grilled before adding to the broth.

5 minutes before serving, add the marrow bones to cook. Serve the broth as a starter with toasted bread rubbed with garlic, then serve the sliced meat with steamed potatoes and raw vegetables with remoulade sauce and horseradish as an option.