The European cookbook for American homes (from Italy, Spain, Portugal and France)

bring to a boil. Add the chick peas and 1 teaspoon salt. Cook 4 hours. Peel potatoes and add. Cook until potatoes are done. Fry garlic in oil until it begins to brown; add tomatoes and fry. Add salt and saffron, and let simmer; stir into the cooked wheat. Serve wheat in a separate dish. OLLA A LA MALAGA 1 pound fresh beef !4 pound pearl barley 1 pound jerked, or dried, beef % pound rice, well washed l/2 pound ham Salt *4 pound white kidney beans Pepper 1 bay leaf Put all ingredients, except seasonings, together in an olla, or a bean pot. Cover closely and simmer 4 hours. Add seasonings to taste at beginning of fourth hour, remembering that both jerked beef and ham have already partially salted the dish. GALICIAN STEW (Caldo Gallego) 3 pounds veal, cut in 6 pieces Salt, pepper, herb bouquet 2 pounds ham, cut in 6 pieces % pound fresh kidney beans Y4 pound each of 3 varieties 6 small potatoes cured sausage 6 small onions 1 pig's hock 6 cubes yellow squash *4 pound butter Cover meats with boiling water and cook, with seasonings, until tender. Add vegetables and cook y2 hour longer. Add butter just before serving. In Galicia the cocido is called caldo, literally broth, and is simpler and lighter than the national dish as made in other provinces. The three different sausages used by native cooks are the chorizo, the longaniza, and the morcilla, the latter being a Galician specialty. Highly seasoned and cured American hard sausages, of three different varieties, may be substituted. The Asturians call their cocido a "pote," or pot, after the manner of the French with their pot-au-feu, and they consider it incomplete without at least one of the pig's ears. In Andalucia whole grains of wheat are soaked, beaten in a bag to remove the husks, then cooked separately and served with a cocido made of meats, chick peas, vegetables, and either pears or quinces. (See recipe under olla con trigo.) The Aragonians add fried pimentos to their regional dish. The Castilians include jerked beef and forcemeat balls. And the cooks of La Mantana, Santander, make a rich stew of beef, ham, blood sausage, chicken, and green vegetables, and give it the classical name, olla podrida. (Pescados) STOCK FOR BOILING FISH 2 onions i cup vinegar 2 carrots 2 quarts water i leek i sprig chervil i parsnip Herb bouquet 2 garlic cloves i tablespoon butter Mince the vegetables and mix with the vinegar and water. Add the other ingredients, stir thoroughly and cook over a slow fire until the liquid is reduced one-half. Then strain and bottle for future use. No fish in Spain is ever boiled in plain salted water. The cook keeps a bottle of this stock on hand to enrich the cooking water, and even the water itself must be sea water to bring out the true essence of sea fish. Roast fish is served at formal dinners and fried fish often graces almuerza, the midday breakfast, but the Spanish every-day preference is for boiled fish, which can be served either hot or cold. ROAST SHAD (Alosa Asada) i (3-pound) shad 2 tablespoons butter 2 tablespoons olive oil Shad liver Salt 1 cup chopped mushrooms Pepper l/2 cup white wine