Escudella De Pages (Country Stew)
2 1/2 qt Water 4 Veal bones 1 Ham bone Salt 1 Generous pinch of saffron -threads 3 tb Olive oil 4 oz Salt pork 4 oz Peeled, chopped onions 1/2 Stewing chicken, bite-sized -pieces 1...
Ingredients
- 21/2 qt water
- 4veal bones
- 1ham bone
- 4ozsalt pork
- 4ozpeeled, chopped onions
- 1/2stewing chicken, bite-sized
- 1/2lbpotatoes
- 1md leek
Directions
- 1
2 1/2 qt Water 4 Veal bones 1 Ham bone Salt 1 Generous pinch of saffron -threads 3 tb Olive oil 4 oz Salt pork 4 oz Peeled, chopped onions 1
- 2
When nearly done, add salt to taste and the saffron
- 3
Blanch the salt pork to remove the excess salt, then dice
- 4
Heat the oil in a large skillet, add the diced salt pork and chopped onions
- 5
When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly
- 6
Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal
- 7
Chop the cabbage finely and add to the skillet
- 8
Give it all a good stir