Recipes > Soup > Spanish Soup

Spanish Soup


  • scrag end of a neck of veal
  • 2 calves' feet
  • 2 pounds of fresh beef
  • 1 old fowl
  • 6 quarts of water
  • salt
  • pepper
  • mace
  • cloves
  • cinnamon
  • 4 or 5 cloves of garlic
  • 8 or 10 ounces of rice
  • 6 ounces of ham or bacon
  • 1 drachm of saffron


Put the veal, calves' feet, beef, fowl, into a pot well tinned, with the water, and a little salt, to raise the scum, which must be very carefully taken off. Let these boil very gently two hours and a half, till the water is reduced to four quarts; then take out all the meat, strain the broth, and put to it a small quantity of pepper, mace, cloves, and cinnamon, finely pounded, with the garlic. A quarter of an hour afterwards add the rice, with the ham or bacon, and the saffron put into a muslin bag. Observe to keep it often stirred after the rice is in, till served up. It will be ready an hour and a half after the saffron is in. You should put a fowl into it an hour before it is ready, and serve it up whole in the soup.

This soup will keep two or three days.


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The Lady's Own Cookery Book (1844).

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