Spanish Soups

Ingredients

• 2 pounds beef
• scrag of mutton
• knuckle of veal
• 1 fowl
• 1 partridge
• some blanched ham
• 2 ladlefuls beef stock
• 8 ladlefuls beef stock
• 3 carrots
• 3 onions
• 3 turnips
• 6 leeks
• 2 heads of celery
• ¼ cabbage
• 1 clove garlic
• 4 cloves
• a little mace
• 2 pinches whole pepper
• 20 young carrots
• 20 young turnips
• 12 young leeks
• white branches of 3 heads of celery
• bacon
• 6 small sausages
• 24 small crusts dried in the hot closet

Directions

1. In a stock pot, combine beef, mutton, veal, fowl, partridge, and blanched ham.

2. Add 2 ladlefuls of beef stock, skim, and reduce to a light glaze.

3. Add 8 ladlefuls of beef stock, carrots, onions, turnips, leeks, celery, blanched cabbage, garlic, cloves, mace, and pepper.

4. Boil slowly for 5 hours.

5. Cut young carrots, turnips, leeks, and celery into ¼ inch square and 1¼ inch long pieces.

6. Blanch the roots and run them down in some consommé.

7. Cover with bacon and dress a capon in mirepoix, boiling 6 small sausages in the stock pot.

8. Drain the capon and sausages, adding the braise to the consommé, clarifying and reducing it by one-fifth.

9. Once the capon is cold, cut it into pieces, dividing each fillet into four, leaving the wing whole, and cutting each thigh into four portions.

10. Place the capon, sausages (skinned and halved), and roots in a tureen, adding the consommé.