Bollito misto

For the misto

1 chicken

1 roughly chopped celery

4 roughly chopped carrots

1 bunch parsley

1 calf's tongue prepped for cooking

500 grams salted beef brisket

1 Cotechino sausage use hot Italian sausage if not available

For the salsa verde

2 tablespoons chopped parsley

2 tablespoons chopped basil

2 tablespoons chopped mint

1 tablespoon Dijon mustard

2 teaspoons capers drained

6 chopped anchovies drained

1 tablespoon red wine vinegar

250 milliliters olive oil

In addition

1 bunch carrots peeled and cut into short lengths

1 celery cut into short lengths

200 milliliters hot chicken stock

300 grams Puy lentils or Umbrian lentils, cooked