Spanish Oilla

Put to soak in tepid water for twelve hours, half a pound of chick peas (Garbanzos). Set in an earthen pot, or any other kind, six pounds of lean breast of beef, three pounds of leg of mutton cut near the knee bone, half a pound of unsmoked salt pork, cut in one piece and then blanched, and half a pound of smoked ham, well pared and blanched. Cover with water, add the garbonzos boil and skim, maintaining a slow ebullition. Two hours after, put in the broth, one fowl, two partridges, a piece of squash weighing one pound, half a pound of carrots, half a pound of onions, a bunch of parsley with a bay leaf, and clove of garlic, and one pound of chorissos sausages (garlic sausage). Blanch twelve lettuce heads, also two cabbages cut in four. After removing the cores (the hard part), take out the meats as soon as they are severally done, cool them partially, and then cut them into half inch squares. Strain the broth through a napkin, pour it in a soup tureen with rice cooked in fat broth, and if the meats should not be added to the soup, serve them separately as a garnishing, by cutting them up in slices, and arranging them in a circle on a dish. The chicken in the center, a partridge on each side, the lettuces on one side, the chick peas on the other, the cabbages on the ends, and the sausages cut into slices and laid on top of the cabbage. A tomato sauce served separately, also a green sauce a l'espagnole (No. 473).