Put the salt pork into a saucepan and set it on a good fire; when partly fried, add the beef, mutton, veal (occasionally a chicken or partridge is added also), and ham. Just cover the whole with cold water, and skim carefully as soon as the scum comes on the surface. When skimmed, add the peas, cabbage, pimento, carrot, turnip, leeks, celery, parsley, thyme, cloves, onions, garlic, pepper-corns, and mace; fill up with water so that the whole is just covered, and simmer for about five hours.
In case the water should simmer away too much, add a little more.
When done, dish the pork, beef, mutton, veal, ham, and chicken. Put the peas, cabbage, carrots, turnips, leeks, celery, and onions on another dish.
Strain the liquor, pour it on croutons in the soup-dish, and serve the three dishes at the same time.
The Spanish peasantry and the lower classes in cities, serve the whole in the same dish, and generally omit the beef and veal. The better class serve the soup first, and then the meat and vegetables afterward.