Spanish Olio (Olla Podrida)

Ingredients

• a fine fat rabbit
• 12 oysters
• 2 cups of consomme
• a little mace
• salt
• pepper
• some parsley
• thyme
• a bayleaf
• 0.5 pound of butter
• 1 tablespoonful of flour
• an anchovy minced fine
• a tablespoonful of wine or Worcestershire sauce

Method

1. 1

   Clean, parboil, and cut up a fine fat rabbit, add 12 oysters, 2 cups of consomme, a little mace, salt, pepper, some parsley, thyme, and a bayleaf.

2. 2

   Cook, covered, until tender, about 1 hour in an earthen pot or bowl.

3. 3

   Strain the gravy, add 0.5 pound of butter, 1 tablespoonful of flour, an anchovy minced fine, a tablespoonful of wine or Worcestershire sauce, and pour over the rabbit.

4. 4

   Serve with a pint of mixed cooked vegetables in the same dish.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 31. The excerpt below is the record exactly as published.

SPANISH OLIO. (OUa Podrida.) Clean, parboil, and cut up a fine fat rabbit, add 12 oysters, 2 cups of consomme, a little mace, salt, pepper, some parsley, thyme, and a bayleaf. Cook, covered, until tender, about i hour in an earthen pot or bowl. Strain the gravy, add }( pound of butter, i tablespoonful of flour, an anchovy minced fine, a tablespoonful of wine or Worcestershire sauce

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