Put the veal knuckle into a very large, heavy saucepan and half-fill the pan with water.

Add the salt and bring to the boil, skimming any scum from the surface.

Boil the knuckle for 45 minutes. Add the chicken, beef, peppercorns and herbs, and bring to the boil again.

Reduce the heat to low, cover the pan and simmer for 1 1/2 hours.

Add the vegetables and boiling sausage and top up the water if necessary so that it almost covers them.

Bring to the boil again. Reduce the heat to low and simmer for a further 1 hour, or until the meat and vegetables are cooked through and tender. Remove and discard the veal knuckle and bay leaves. Remove the meat, chicken and sausage to a chopping board. Carve the meat into slices, the chicken into serving pieces and the sausage into bite-sized portions. Arrange them on a heated platter and surround them with the vegetables.

Moisten the meat and vegetables with about 5 tablespoons of the stock and serve at once.