1 •jgi, en arts. 2$^ 



OLLA PODRIDA, 

 y^ receipt to mahe a Spanijh olla {a favourite dijh^ for a 

 company of eight persons ivho dine at four o^ clock. 

 About ten o'clock, in the morning take three pounds of 

 beef, fat and lean, with little or no bone j set it on a pretty 

 brifk fire, in a pot with cold water j when the water is go- 

 ing to boil, the beef v;ill thro.v up, during ten minutes, or 

 thereabouts, a thick scum, which must be carefully taken off, 

 till no more comes up ; cover agaiii the pot, and let it boil 

 till twelve o'clock, when you must put in it three pounds 

 of good mutton, with little or no bct, a piece of bacon, or 

 ham, with as much fat ?.s lean j at one o'clock add two or 

 three black puddings or sausages, (the first being the best, 

 as they have more fat and substance,) two or three leeks or 

 onions, and some cabb;;ge, broccoli, or other greens. Sea- 

 son the pot with salt, pepper, and a very little cinnamon, 

 diminifli the fire, and let the whole boil gently till three 

 o'clock. 



Take a soup difh that bears the fire, and toast, in pretty- 

 thin slices, about the quantity contained in three halfpenny- 

 loaves of French bread, a day old, put it into tke soup di(h» 

 and pour the broth from the pot upon it j cover the soup 

 diih, and set it on a gentle fire, where it must boil very 

 slowly till the hour of dinner, letting the pot with the 

 meat, <b'c. remain at the edge of the fire, so as to be kept 

 quite hot. Serve up the soup, and afterwards the meat, 

 arranged neatly in a large diih, with all the other articles 

 round it. If the olla is well made, the soup will have 

 a fine rich flavour. 



Upon particular occasions, and when the company i$ 

 ^"■ge, a young fowl is also put into the pot ; which ought 

 to be done either at the same time with the mutton, or 

 with the blark t—J'^tc ■'' 



