Escudella

Ingredients

• one pound of soup meat
• two pig's feet
• one pint of white beans
• half a pint of cabbage
• a few small potatoes
• half a cupful of rice
• a little Spanish saffron
• sufficient salt

Method

1. 1

   Cover the soup meat with cold water and add the pig's feet.

2. 2

   When it boils, skim carefully.

3. 3

   When the meat is half done, add the white beans, cabbage, potatoes, and rice.

4. 4

   When nearly done, add saffron for color.

5. 5

   Add salt and serve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Escudella. (Spanish) Take one pound of soup meat and cover it with cold water, the same as for any soup ; add to this two pig's feet. When it boils skim carefully. When the meat is half done add one pint of white beans, half a pint of cabbage cut fine, a few small potatoes, and half a cupful of rice. When nearly done add a little Spanish saffron to colour light yellow. Add sufficient salt

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