Olio

Ingredients

• a chicken
• a pound and a half of mutton
• a pound and a half of veal
• a pound of good rump-steak
• a pound of streaky bacon
• as much boiling water as will cover the whole
• half a head of celery
• a bunch of parsley
• a dozen young onions
• half a dozen carrots
• half a dozen turnips
• a pint of green peas

Method

1. 1

   Truss and brown the chicken in hot butter.

2. 2

   Add mutton, veal, and steak, then bacon and boiling water to cover.

3. 3

   Simmer for an hour, then add vegetables and boil until cooked.

4. 4

   Season with salt, pepper, and garlic if desired.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1007. The excerpt below is the record exactly as published.

Olio. — An oho is a Spanish dish, and con- sists of three or four different kinds of meat and vegetables stewed and served together. The foUowing is a simple recipe : — Truss a chicken for boiling, brown it lightly in a httle hot butter, then drain it, and put it into a saucepan with a pound and a half of mutton, a pound and a half of veal, and a pound of good rump-steak, aU sUghtly browned. Add a pound of streaky bacon, and pour in as much boiling water as will cover the whole. Simmer gently for an hour, then add half a head of celery, a bunch of parsley, a dozen young onions, half a dozen carrots and turnips, and a pint of green peas

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