Olla Podrida Risto (Stew)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 235. The excerpt below is the record exactly as published.
Olla Podrida Risto. (Stew.) Take some of the different meats and vegetables that the olla podrida soup (rice soup) was made of, and arrange them neatly on a dish and keep warm. Then reduce a quantity of the soup to a semi-glaze, and pour over the meats and serve quickly. Surround with a border of rice, accompanied with a sauceboatful of Madeira tomato sauce
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