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1 pinch of saffron, salt and pepper
2 lbs. potatoes.
Put the various meats and bones
in a large soup kettle and fill it more
than half way up with water, let boil
and
ski~.
· Then put in the chick peas
(garbanzq ) which have been soaking
· over night; an hour later, the other
ingredients except the potatoes, which
would fall apart if cooked too long,
20 minutes being sufficient for them.
For a very extra occasion a hen
can be added to the broth and served
along with the beef, ham and saussages.
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