1931 Cuban Cookery by Blanche Z de Baralt

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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

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3 or 4 toma t oes 1 kernel garlic 2 onions