1931 Cuban Cookery by Blanche Z de Baralt

23

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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