Spanish Soup (1)

Ingredients

• 1.5 lbs. of mutton or veal
• 1.5 lbs. of garbanzos or chick peas
• 1 slice of lean raw ham
• remnants of game or poultry
• a little bacon
• salt
• vegetables

Method

1. 1

   Combine meat, garbanzos, ham, and water in a vessel.

2. 2

   Cook gently, skim, add bacon and salt, then vegetables.

3. 3

   Serve meat, vegetables, and sauce separately.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 8. The excerpt below is the record exactly as published.

Spanish Soup (1)—Ingredients—1 4 Ibs. of mutton or veal, 14 Ibs. of garbanzos or chick peas, I slice of lean raw ham, remnants of game or poultry, a little bacon, salt, vegetables

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