[Sca-cooks] Olla Podrido

[Anne du Bosc]

Adamantius said:
>I've just received the Rumpolt version (do you
>want it, or should it
>simply be reposted?), and, given time
>restraints,
>maybe I could also
>have the Granado version?

Please repost the Rumpold,
Here's the Granado:


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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=====
Anne du Bosc
known as Mordonna the Cook
Barony of Atenveldt
Kingdom of Atenveldt

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