Sopa de Arroz (Rice Soup)

Ingredients

• half a quart of chick-peas
• three pounds of brisket of beef
• the third of a leg of mutton
• two pig's feet
• two pig's ears
• one pound beef gristle
• one pound mutton gristle
• two sheep's tails
• half-a-pound of smoked streaky bacon
• the same of raw ham
• some salt
• some pepper

Method

1. 1

   In a stock-pot, combine chickpeas, meats, and cover with cold water.

2. 2

   Bring to a boil, skim, and simmer gently.

3. 3

   After two hours, add partridges, pigeons, carrots, onions, parsley, leeks, and celery.

4. 4

   Continue cooking for at least six hours, removing meats as they finish cooking.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 234. The excerpt below is the record exactly as published.

alf a quart of chick- peas, previously softened in tepid water for twelve hours ; add three pounds of brisket of beef, the third of a leg of mutton (taken off the knuckle end), two pig's feet, two pig's ears, one pound beef gristle and one pound mutton gristle (both taken from the briskets, and cut in finger lengths), also two sheep's tails cut in three pieces, half-a-pound of smoked streaky bacon, the same of raw ham (both blanched). Add some salt

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