Home Recipes Cook Books Food Categories Featured

Spanish Soup

(Soups.) - (The Lady's Own Cookery Book)

Put the scrag end of a neck of veal, two calves' feet, two pounds of

fresh beef, one old fowl, into a pot well tinned, with six quarts of

water, and a little salt, to raise the scum, which must be very

carefully taken off. Let these boil very gently two hours and a half,

till the water is reduced to four quarts; then take out all the meat,

strain the broth, and put to it a small quantity of pepper, mace,

cloves, and cinnamon, finely pounded, with four or five cloves of

garlic. A quarter of an hour afterwards add eight or ten ounces of rice,

with six ounces of ham or bacon, and a drachm of saffron put into a

muslin bag. Observe to keep it often stirred after the rice is in, till

served up. It will be ready an hour and a half after the saffron is in.

You should put a fowl into it an hour before it is ready, and serve it

up whole in the soup.

This soup will keep two or three days.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1007 times.

Home Made Cookies.ca