Puchero or Spanish Soup

Ingredients

• two pounds of steak
• four quarts of water
• a large handful of dried chick peas
• half a pound of well washed salt pork
• carrots
• a leek
• a bouquet of parsley
• chervil leaves
• a head of garlic
• a slice of ham
• a piece of pumpkin
• pepper
• salt

Method

1. 1

   Put two pounds of steak and four quarts of water into an earthenware pan, bury it about two-thirds in red hot cinders, skim occasionally, and after simmering for an hour, add a large handful of dried chick peas, which have been soaked in water for twenty-four hours; an hour after, add half a pound of well washed salt pork, carrots, a leek, a bouquet of parsley, chervil leaves, and a head of garlic; three quarters of an hour before serving, add a slice of ham, a piece of pumpkin, and, if necessary, a little pepper and salt; pass the liquor through a tammy, and pour into a soup-tureen on to very thin slices of toast, leave for a few minutes so that the toast may swell.

2. 2

   Place the meat and vegetables on a large dish, and hand at the same time as the soup.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 134. The excerpt below is the record exactly as published.

Puchero or Spanish soup. Perches grillées. Broiled perch. Quartier de venaison à l'anglaise. Roast forequarter of venison. Champignons farcis. Stuffed mushrooms. Beignets de pommes. Apple fritters. 5 Puchero or Spanish soup. Put two pounds of steak and four quarts of water into an earthenware pan, bury it about two-thirds in red hot cinders, skim occasionally, and after simmering for an hour, add a large handful of dried chick peas, which have been soaked in water for twenty-four hours; an hour after, add half a pound of well washed salt pork, carrots, a leek, a bouquet of parsley, chervil leaves, and a head of garlic; three quarters of an hour before serving, add a slice of ham, a piece of pumpkin, and, 1f neces- sary, a little pepper

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