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varieties on the same theme, that almost
every town, surely every province, of
the Spanish peninsula has its particular
way of making it.
After the meat and vegetables are
all well done, the broth is drawn ofif and
prepared with vermicelli, rice
or-~bread,
as soup, and a wonderful soup
..ft
is, the
natives claiming that a royally prepared
Olla should resuscitate the dead.
The meat cut in pieces and placed
on one platter and the vegetables on
ano t her, can be served with
to~ato
c r vinaigrette sauce.
2
lbs . beef brisket or flank
1
marrow bone
Yz
lb. ham and ham bone, if possible
Yz
lb. salt pork
·t~
. • •
1 chorizo. (This is a v ery Spanish
saussag'e whose taste gives cha–
racter to the Olla)
1 piece morcilla (blood saussage)
1 lb. garbanzos ( chick peas)
Yz
a cabbage
2 carrots, 2 turnips, 2 leeks
Yz
lb. string b.eans
3 or 4 toma t oes
1 kernel garlic
2 onions