1931 Cuban Cookery by Blanche Z de Baralt

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Replace chicken in sauce and simmer, well covered, un,til tender. Arrange on dish; surround with sauce; garnish with Spanish sweet red peppers (pimientos morrones) and pars– ley. ARROZ CON POLLO (Chicken with rice) see pp. 54 PIG'S FEET ANDALUSIAN STYLE. Another very Spanish dish but much· relished in Cuba. 3 pig's feet Yz lb. garbanzos (chick ,peas) 1,4 lb. ham 1,4 lb. salt pork 1 chorizo (Spanish saussage) 2 onions 1 kernel garlic 1 spoonful chopped parsley 5 tomatoes 2 green peppers 1 spoonful stoned olives 1 spoonful capers 2 spoonfuls raisins salt and pepper to taste. The pig's feet are put on to boil the ' I