382. OLLA PODRIDA, OR SPANISH NATIONAL SOUP.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

some slices of raw ham ↝ Ham [Cold cuts and cured meats]
five pounds of gravy beef cut in slices ↝ Gravy, beef [Dips, gravies, other sauces]
a roasted old hen
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
a quart of broth ↝ Soup, broth [Soups, broth-based]
water ↝ Water, tap [Tap water]
a large fowl ↝ Guinea hen, meat only, raw [Poultry Products]
two partridges trussed for boiling ↝ Pheasant, raw, meat and skin [Poultry Products]
six pork sausages ↝ Pork sausage [Sausages]
two Spanish savaloys (which are to be had at Crosse and Blackwell's) ↝ Peanuts, spanish, raw [Legumes and Legume Products]
three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
as many turnips cut into the form of rather large-sized olives ↝ Turnips, raw [Vegetables and Vegetable Products]
some shred celery ↝ Celery, raw [Vegetables and Vegetable Products]
leeks, previously boiled in consommé ↝ Leeks [Onions]
a small lump of sugar ↝ Sugar, NFS [Sugars and honey]
some boiled yellow Spanish peas (garbansas) free from their hulls
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (4)

Place some slices of raw ham at the bottom of the stockpot, add five pounds of gravy beef cut in slices, and a roasted old hen; garnish with the usual vegetables, two cloves, and mace; moisten with a quart of broth, set the stockpot on the fire, and let the broth be reduced to a glaze; fill it up with water as soon as it boils, skim it, and then set the stock to boil gently by the side of the stove.
When the consommé has boiled two hours, throw in a large fowl and two partridges trussed for boiling, six pork sausages, and two Spanish savaloys (which are to be had at Crosse and Blackwell's); when the braizing of these, to prevent their being overdone, take them out when they are sufficiently braized, place them upon a dish to get cool.
then divide the fowl and partridges into small numbers, trimming them neatly, and cut the sausages and savaloys also into small round balls, and place all these in a soup-pot together with three carrots and as many turnips cut into the form of rather large-sized olives, and some shred celery and leeks, previously boiled in consommé with a small lump of sugar; to these must also be added some boiled yellow Spanish peas (garbansas) free from their hulls.
After four hours' boiling, strain the stock off, clarify it, and strain it again through a napkin; add it to the fore-named ingredients with a pinch of minionette pepper; boil the whole for ten minutes, and send to table.

Original Text

382. OLLA PODRIDA, OR SPANISH NATIONAL SOUP.
PLACE some slices of raw ham at the bottom of the stockpot, add five pounds of gravy beef cut in slices, and a roasted old hen; garnish with the usual vegetables, two cloves, and mace; moisten with a quart of broth, set the stockpot on the fire, and let the broth be reduced to a glaze; fill it up with water as soon as it boils, skim it, and then set the stock to boil gently by the side of the stove. When the consommé has boiled two hours, throw in a large fowl and two partridges trussed for boiling, six pork sausages, and two Spanish savaloys (which are to be had at Crosse and Blackwell's); when the braizing of these, to prevent their being overdone, take them out when they are sufficiently braized, place them upon a dish to get cool. then divide the fowl and partridges into small numbers, trimming them neatly, and cut the sausages and savaloys also into small round balls, and place all these in a soup-pot together with three carrots and as many turnips cut into the form of rather large-sized olives, and some shred celery and leeks, previously boiled in consommé with a small lump of sugar; to these must also be added some boiled yellow Spanish peas (garbansas) free from their hulls. After four hours' boiling, strain the stock off, clarify it, and strain it again through a napkin; add it to the fore-named ingredients with a pinch of minionette pepper; boil the whole for ten minutes, and send to table.

Notes

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