Casuela (National Dish of Chile)

Ingredients

• chicken or lamb
• four small onions
• four potatoes
• a piece of pumpkin about four inches square
• two tablespoonfuls of rice
• a few peas
• string beans
• two ears of corn
• a little thyme
• a few cumin seeds
• parsley
• salt
• pepper

Method

1. 1

   Cook the meat or chicken in boiling water until tender, then strain it from the broth and put in another saucepan with a tablespoonful of red lard heated.

2. 2

   Add four small onions quartered, four potatoes cut in eighths, a piece of pumpkin cut in pieces, two tablespoonfuls of rice, peas, string beans, corn, thyme, cumin seeds, parsley, salt, and pepper.

3. 3

   Pour the strained broth over all and simmer for an hour.

4. 4

   Separate an egg, put the yolk in a tureen, stir the white into the boiling broth, then pour all into the tureen, and serve.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 3. The excerpt below is the record exactly as published.

CASUELA (National Dish of Chile) — This soup can be made of chicken or lamb ; if of chicken, cut up the fowl as for fricassee — if of lamb, the loin chops are used. Cook the meat or chicken in boiling water until tender, then strain it from the broth and put in another saucepan in which a tablespoonful of red lard (see page 32) has been heated. Add to this four small onions quartered, four potatoes cut in eighths, and a piece of pumpkin about four inches square cut in pieces, two tablespoonfuls of rice, a few peas and string beans and, when in season, two ears of corn cut in small sections, a little thyme, a few cumin seeds, parsley, salt and pepper

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