Puchero

Ingredients

• two pounds of brisket of beef
• a pig's ear
• the giblets of a chicken
• half a pound of blanched ham or salted pork
• three handfuls of softened garbanzos
• five or six quarts of water
• two leeks tied together
• a bunch of chervil
• a pinch of wild mint
• a slice of good pumpkin
• a large carrot
• a head of cabbage-lettuce
• half a blanched savoy cabbage
• a choriso

Method

1. 1

   Place the brisket, pig's ear, chicken giblets, ham, and garbanzos in a stock-pot with water.

2. 2

   Boil, skim, and simmer for two hours.

3. 3

   Add leeks, chervil, wild mint, pumpkin, carrot, cabbage-lettuce, and savoy cabbage.

4. 4

   After another hour, add choriso and continue to boil.

5. 5

   Strain the soup into a stewpan, serve with the meats and vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1390. The excerpt below is the record exactly as published.

Puchero, Spanish.. — This is a Spanish soup. Like the "pot-au-feu" in France, it ap- pears daily at the tables of families in Spain. Take two pounds of brisket of beef, place them in an earthen stock-pot with a pig's ear, the gib- lets of a chicken, half a pound of blanched ham or salted pork, and three handfuls of softened " garban(,'os.' ' Moisten the meats with five or six quarts of water, put the stock-pot on the fire, skim, and when the liquid begins to boil, set it on one side. After two hours, add to the soup two leeks tied together, a bunch of chervil, a pinch of wild mint, a slice of good pimipkin from Avhich the peel and seed have been re- moved, a large carrot, a head of cabbage-lettuce, and half a lilanched savoy cabbage. After another hour add a *' choriso,

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