Cocido or Olla Podrida (Madrid)

Ingredients

• one and one-half pounds of mutton
• one and one-half pounds of veal
• one slice of thin, raw ham
• one-half pound of pork
• a gallon of water
• four ounces of salt
• three pepper pods
• one clove of garlic
• one-half cupful of summer vegetables
• a piece of chorizo or black sausage

Method

1. 1

   Put in a soup kettle one and one-half pounds each of mutton, veal, garbanzos, one slice of thin, raw ham, pieces of any kind of game or poultry, and one-half pound of pork.

2. 2

   Cover with a gallon of water; add four ounces of salt and three pepper pods, one clove of garlic, and bring to a boil.

3. 3

   Skim and cook slowly until the meat is almost tender, then draw off enough of the broth for soup and one pint for the sauce.

4. 4

   Add summer vegetables to the pot to boil for twenty-five minutes.

5. 5

   Five minutes before serving, add a piece of chorizo or black sausage.

6. 6

   Place the meat on a platter and surround with vegetables.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 4. The excerpt below is the record exactly as published.

COCIDO OR OLLA PODRIDA (Madrid) — Put in a soup kettle one and one-half pounds each of mutton, veal, garbanzos (chick peas), one slice of thin, raw ham, pieces of any kind of game or poultry, raw or cooked, and one-half pound of pork. Cover with a gallon of water ; add four ounces of salt and three pepper pods, one clove of garlic, and bring to a boil. Skim and cook slowly until the meat is almost tender, then draw off enough of the broth for soup and one pint besides for the sauce. Have ready one-half cupful each of summer vegetables (excepting cabbage), peas, Lima beans, squash, onions, string beans, corn, etc., and drop them into the pot to boil for twenty-five minutes. Five minutes before serving add a piece of chorizo or black sausage

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