Olios, or a Spanish Dish

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (38)
Meat
Vegetables and Legumes
Herbs and Spices
Other
Instructions (0)
No instructions extracted.
Original Text
Olios, or a Spanish Dish. The articles that are wanted consist of the following: viz. Leg of mutton of ten pounds. Leg of veal ditto. Chuck beef ditto. Lean ham six pounds. Best end of a neck of mutton. Breast of veal, small. Two pieces of bouillie beef of one pound each. Two pair of pigs feet and ears. A bologna sausage. A fowl. A pheasant. Two partridges. Two ruffs and rees. Two quails. Two teal. [33]Two pigeons. Two rabbits. One hare. Two stags tongues. One quart of burgonza peas. Turnips. Carrots. Celery. Onions. Leeks. Parsley. Thyme. Garlick. Allspice. Cloves. Mace. Nutmegs. Black pepper. Haricot roots. Fried bread. Eggs. Saffron, and Lemons. [34]
Notes