Puchero

Ingredients

• Two pounds of lean beef
• a pig's ear
• the giblets of a fowl
• six ounces of blanched ham or salt pork
• three handfuls of well-soaked garbanzos, or chick-peas
• two leeks
• a bunch of chervil
• a large carrot
• A large slice of pumjikin

Method

1. 1

   Place the beef, pig's ear, giblets, ham, and chick-peas in a stock-pot with water.

2. 2

   Bring to a boil, skim, and simmer for two hours.

3. 3

   Add leeks, chervil, mint, carrot, and pumpkin.

4. 4

   After another hour, add chorizos and continue to simmer.

5. 5

   Pass through a sieve before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 83. The excerpt below is the record exactly as published.

Puchero. „ Puchero is the Spanish analogue for that French j^'-^i- au-feii which was once so unjustly maligned in the " English Wives " correspondence in a London daily newspaper. Two pounds of lean beef placed in the stock-pot with a pig's ear, the giblets of a fowl — if 3"ou can eat giblets ; I cannot — six ounces of blanched ham or salt pork, and three handfuls of well-soaked garhanzos, or chick-peas. Moisten your meat with a sufficiency of water ; put your pot on the fire ; skim carefully, and when it comes to boiling point set it on the hob. Let it simmer for two hours ; then add two leeks, a bunch of chervil, a little Avild mint, and a large carrot or a head of cabbage-lettuce. A large slice of pumjikin

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