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Puchero (Spanish Soup This also)

(Spanish Soup.) This also is a national dish, common to rich and poor. Cut up three pounds of beef, 1 pig's foot, 1/2 pound of ham, the giblets of a fowl, and three handfuls of garbanzos, or chick peas. Simmer 2 hours, add a slice of pumpkin, free from seeds, 1 large carrot, 1 head of lettuce, 1/2 a cabbage, and a bunch of herbs. Cook 1 hour longer, add 6 small sausages, and boil till they are done. Strain and thicken the soup and serve the meat and vegetables, neatly arranged on a separate dish.

GARBURE. (Another national dish of Spain.) Parboil, peel, and slice a small white cabbage, drain it, and add 1/4 pound of sliced bacon, salt, pepper, a clove, 1 leek, 1 carrot, 1 onion, and 6 pieces of celery. Stir these with enough suet or butter to brown them, add two quarts of good stock, and cook for two hours, or as much as will cover the meat and vegetables. Make a forcemeat with 1/4 pound of stale bread, butter, stock, and herbs, and line a dish with it, arranging the vegetables, etc., in layers with forcemeat between. Add enough stock to moisten all and have forcemeat and a layer of grated cheese on top. Bake in the oven half an hour and serve with a tureen of hot consomme. When helping the latter, put a tablespoonful in each plate.