SC - Recipe: Olla Podrida (repost)

[Robin Carroll-Mann]

Resending this, since it doesn't seem to have made it to the list.

Source: Diego Granado, _Libro del Arte de Cozina_ (Spanish, 1599)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

PARA HAZER VNA OLLA PODRIDA -- To make an olla podrida

Take two pounds of salted hog’s gullet, and four pounds of de-salted 
shoulder ham, two snouts, two ears, and four feet of a hog, divided and 
removed the same day, four pounds of wild boar with the fresh 
intestines, two pounds of good sausages, and everything being clean, 
cook it in water without salt.  And in another vessel of copper, or 
earthenware, also cook with water and salt: six pounds of mutton, and 
six pounds of calf’s kidneys, and six pounds of fat beef, and two capons 
or two hens, and four fat domestic pigeons.  And of all these things, 
those which are cooked first should be removed from the broth before 
they come apart, and be kept in a vessel, and in another vessel of 
earthenware or of copper, with the aforementioned broth, cook two 
hindquarter of hare, cut in pieces, three partridges, two pheasants, or 
two large fresh wild ducks, twenty thrushes, twenty quail, and three 
francolins.  And everything being cooked, mix the said broths and strain 
them through a hair-sieve, taking care that they should not be too salty.  
Have ready black and white chickpeas which have been soaked, whole 
heads of garlic, divided onions, peeled chestnuts, boiled French beans 
or kidney beans, and cook it all together with the broth, and when the 
legumes are almost cooked, put in white cabbage and cabbage, and 
turnips, and stuffed tripes or sausages.  And when everything is cooked 
before the firmness is undone, taste it repeatedly in regard to the salt, 
and add a little pepper and cinnamon , and then have ready large plates, 
and put some of this mixure upon the plates without broth.  And take all 
the birds divided in four quarters, and the salted meats cut into slices, 
and leave the little birds whole, and distribute them on the plate upon 
the mixture, and upon those put the other mixture with the sliced 
stuffing, and in this manner make three layers.  And take a ladleful of 
the fattest broth, and put it on top, and cover it with another plate, and 
leave it half an hour in a hot place, and serve it hot with sweet spices.  
You can roast some of the said birds after boiling them.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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