Portugal Soup

Ingredients

• 3 pounds of beef
• 2 pig's feet
• 4 quarts of water
• salt
• pepper
• 1 head of lettuce
• 0.5 head of cabbage
• few thin slices of pumpkin
• 3 carrots
• 1 clove of garlic
• 1 herb bouquet
• 0.5 can of peas

Method

1. 1

   Boil beef and pig's feet in water, season with salt and pepper.

2. 2

   Add lettuce, cabbage, pumpkin, carrots, garlic, and herb bouquet.

3. 3

   Cook until tender, then add peas.

4. 4

   Remove meat, cut into slices, season, and serve with soup.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 32. The excerpt below is the record exactly as published.

i herb bouquet, I bay-leaf, a few cloves and all- Novanbef spice and 2 blades of mace, 3 sprigs of parsley and i cup of hot water. Let all stew until tender ; then add some chopped mush- rooms and pour over all t cup of hot rich 37. — Milanese Vegetable Soup. Cut bacon and ham into small pieces ; put in a saucepan with i tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with i quart of beef-stock ; let all cook slowly for half an hour ; add some boiled rice and i cup of tomato-sauce and cook until done. Serve hot. 1 Salad. Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves ; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold. 188 ^3^SJ =ou November ag. — Oriental RabUt Pie. Cleaa and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add a chopped cloves of garlic, I chopped green pepper, i Spanish onion sliced thin and a sliced tomatoes, a pinch of cloves and allspice. Tlien line a pie-dish with a puff paste ; let bake and fill with the rabbit ; add a chopped hard-boiled eggs and sprinkle with curry-powder. Cover with the paste ; brush the top with a beaten egg and let bake until brown. Serve hot. 3a — Spanish Baked Fish. Season a pike; put in a baking-pan. Pour over two ounces of melted butter and i pint of sour cream ; then let bake in a hot oven for twenty minutes. Sprinkle with bread- crumbs and grated cheese and let brown on top. Serve hoL Garnish with parsley. DECEMBER I. — English Plum Pudding. Soak I pound of stale bread in hot milk; then add ^ pound of sugar, i pound of seeded raisins, and i pound of currants all dredged with flour, ^ pound of chopped cit- ron, I pound of finely chopped beef suet, i nutmeg grated, i tablespoonful of cinnamon, cloves and mace mixed together, a pinch of salt, I glass of wine and i glass of fine brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff froth. Pour the mixture into a wet cloth dredged with flour ; tie well and let boil five hours. Serve with wine sauce. 3.— Swedish Rice Pudding. Mix ^ cup of rice in i quart of milk; add I cup of sugar, a pincti of salt and t teaspoonful of vanilla. Pour into a pudding- dish. Put bits of butter over the top and let bake in a moderate oven until done. Sem cold. Detxmbef 3. — Portugal Soup. Boii 3 pounds of beef and 2 pig's feet in 4 quarts o( water ; season with salt and pepper. Let boil welL Add i head of lettuce, yi head of cabbage, a few thin slices of putnp- kin, 3 carrots and i clove of garlic,

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