382. Olla Podrida, Or Spanish National Soup

Place some slices of raw ham at the bottom of the stockpot, add five pounds of gravy beef cut in slices, and a roasted old hen ; garnish with the usual vegetables, two cloves, and mace; moisten with a quart of broth, set the stockpot on the fire, and let the broth be reduced to a glaze; fill it up with water as soon as it boils, skim it, and then set the stock to boil gently by the side of the stove. When the consomme has boiled two hours, throw in a large fowl and two partridges trussed for boiling, six pork sausages, and two Spanish savaloys (which are to be had at all the first-rate Italian warehouses), watch the braizing of these, to prevent their being overdone; take them out when they are sufficiently braized, place them upon a dish to get cool, then divide the fowl and partridges into small members, trimming them neatly, and cut the sausages and savaloys also into small round balls, and place all these in a soup-pot, together with three carrots and as many turnips cut into the form of rather large-sized olives, and some shred celery and leeks, previously boiled in consomme with a small lump of sugar; to these must also be added some boiled yellow Spanish peas (gar-bangas) free from their hulls. After four hours' boiling, strain the stock off, clarify it, and strain it again through a napkin ; add it to the fore-named ingredients with a pinch of minionette pepper; boil the whole for ten minutes, and send to table.

383. Turkish Pilaff, Or Pilau

Place a knuckle of veal on some slices of raw ham in a stockpot, also a roasted shoulder of lamb and a large fowl trussed for boiling; fill up with common broth or water, and having skimmed the broth, garnish with the usual vegetables. As soon as the fowl and lamb are done, take them up, and when cold cut the meat off the shoulder of lamb into small cutletlike pieces, and the fowl into neatly-trimmed members. Place these in a small soup-pot with half a pound of Carolina rice, boiled in some of the consomme, after it has been clarified and seasoned with an infusion of rather less than a quarter of an ounce of hay saffron, and cayenne; and then having reduced the consomme to two-thirds of its original quantity, pour it upon the foregoing ingredients, adding six ounces of dried cherries or Sultana raisins; boil these together for a quarter of an hour, and send to table.

This kind of soup is very nutritious, and, from the cayenne and saffron contained in it, is calculated to give tone to the stomach.