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Spanish Olla

The Spanish Olla, as communicated by Don Felix Antonio de Alvarado, a native of the city of Seville, in Spain, is made as follows. "The true olla which they make in Spain is composed of several sorts of meat, as beef, mutton, veal, and bacon; then put in also the ears and feet of a hog, a pullet, with some sausages; moreover, they put in coleworts, turnips, and Spanish peas, which they call garvancos. It must all be boiled together for four hours to be a true olla."