Poule au Pôt from Two Fat Ladies Obsessions by Clarissa Dickson Wright

Ingredients

• 3 lb beef or veal shank
• 5 quarts water
• A large bouquet garni
• 1 onion studded with 2 cloves
• Salt
• freshly ground pepper
• 1 egg, beaten
• ¼ cup chopped parsley
• 1 clove of garlic, minced
• 1½ cups chopped, uncooked, cured ham
• Pinch of freshly grated nutmeg
• 1 large chicken or stewing hen, about 4-5 lb, with the liver and heart
• 12 black peppercorns
• 1 stalk of celery
• 1½ lb medium carrots
• 2 lb leeks, trimmed and halved lengthwise
• Noodles for 8, about 4 oz, or 1 small loaf of French bread, sliced diagonally
• 1 lb medium turnips
• 2 cups fresh bread crumbs
• ⅔ cup milk
• Coarse sea salt, to serve