A Plain but Good Spanish Oglia

Ingredients

• Take a Rump of Beef
• a loin of Mutton
• a fleshy piece of the Leg of Veal
• a piece of enterlarded Bacon
• three or 4 Onions
• a Capon or two, or three great tame Pigeons
• if you will have Cabbage, or Roots, or Leeks, or whole Onions

Method

1. 1

   Put the Beef and Bacon into water first, then add Mutton, Veal, and Onions.

2. 2

   Add Capon or Pigeons later.

3. 3

   Boil for five or six hours gently.

4. 4

   Add a mixture of broth, Pepper, Cloves, Nutmeg, and Saffron before finishing.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 102. The excerpt below is the record exactly as published.

A PLAIN BUT GOOD SPANISH OGLIA Take a Rump of Beef, or some of Brisket or But- tock cut into pieces, a loin of Mutton, with the su- perfluous fat taken off^,and a fleshy piece of the Leg of Veal or a Knuckle, a piece of enterlarded Bacon, three or 4 Onions (or some Garlike) and if you will, a Capon or two, or three great tame Pigeons. First, put into the water the Beef and the Bacon ;. After a while, the Mutton and Veal and Onions. But not the Capon or Pigeons till only so much time remain, as will serve barely to boil them enough. If you have Garavanzas, put them in at the first, after they have been soaked with Ashes all night in heat, and well washed with warm water. THS CLOSET OPEDjED 165 after they are taken out ; or if you will have Cab- bage, or Roots, or Leeks, or whole Onio

Cook this with the app: pantry check, scaling, and the assistant.