Caldo Gallego II

Recipe Ingredients

1/2 lb	227g / 8oz	Smoked ham
1/2 lb	227g / 8oz	Cured, unsmoked ham
1 lb	454g / 16oz	Veal
1/4 lb	113g / 4oz	Lean smoked bacon or salt pork - in one thick slice
1		Pork sausage
1/4		Stewing chicken - optional
1 cup	160g / 5.6oz	Dried white beans
1/2 cup	73g / 2.6oz	White cabbage head - chopped coarsely (medium)
4		Turnips - cut in two
		A few tender Turnip greens
1 lb	454g / 16oz	Potatoes - cut in quarters
1/2 lb	227g / 8oz	Onion - sliced (medium)
1/2		Chorizo (or pepperoni) sausage
		Salt and pepper - to taste

Recipe Instructions

Put the ham, veal, bacon, pork sausage, and stewing chicken in an earthenware pot, cover with cold water, season, put on lid, and simmer as slowly as possible for 4 hours. An hour after putting on the meat, place the white beans in a second pot, pour in cold water to the level of the beans, and add 4 more cups of water. Simmer the beans slowly until almost tender, then add the cabbage, turnips, turnip tops, potatoes, onion, and the whole chorizo (or pepperoni) sausage. Continue simmering slowly, adding boiling water if necessary to keep food covered. When the vegetables are almost cooked, combine the vegetables and their broth with the meat, season to taste, and let it all simmer together another half hour. Serve the liquid first as a soup, followed by the meat, pork sausage, bacon, and chicken cut into serving pieces on one platter, accompanied by the vegetables on a second platter with the chorizo.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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