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Puchero
1
/2 Cup Chickpeas
Small Zucchini
2
1
2
1
1
3
2
1
3
1
1
3
1
1
3
1
2
2
3
1
2
2
1
/4 Pound Boneless lamb
Small Sweet potatoes
/4 Pound Boneless beef
Cup Corn cut from the cob
Pound Chicken
White potatoes, boiled in jackets
/2 Pound Ham
Barely ripe bananas
Large Onion
/2 Teaspoon Coriander seeds, crushed
Cloves garlic
/4 Teaspoon Pepper
Veal knuckle, split
Tablespoon Oil (or butter)
Teaspoon Salt
Pears
Quart Chicken broth
Peaches
/2 Small Cabbage
Limes
Small Turnips
Large Carrot
Place the chick peas in a kettle, cover with broth, and soak overnight.
Cut the lamb and beef into 2−inch cubes, cut the chicken into serving
pieces, and dice the ham. Peel and slice the onion and garlic. Combine the
drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt
in a large soup kettle. Cover with 2 quarts of cold water and bring to a
full boil. Skim off the froth. Lower the heat, cover, and simmer for 45
minutes.
Cut the cabbage into eight wedges. Peel and slice the turnips and carrot.
Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the
cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to
the kettle. Cover and simmer about 20 minutes or until meats and vegetables
are tender.
Peel the boiled white potatoes and cut into thick slices. Peel bananas and
Puchero
17
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