Recipe - Escudella De Pages (Country Stew)

2 One half qt Water
4 Veal bones
1 Ham bone
Salt
1 Generous pinch of saffron
threads
3 tablespoon Olive oil
4 ounce Salt pork
4 ounce Peeled, chopped onions
One half Stewing chicken, bitesized
pieces
One half pound Veal, bitesized pieces
One half pound Potatoes
1 md Leek
5 ounce Carrots
4 ounce Green cabbage
4 ounce Dried Great Northern, cooked
4 ounce Rice
3 ounce Pasta, medium or large

(NOTE: Oz measurements are by weight.) Make a good broth with the water,
veal and ham bones, simmering slowly. When nearly done, add salt to taste
and the saffron. Blanch the salt pork to remove the excess salt, then dice.
Heat the oil in a large skillet, add the minced salt pork and chopped
onions. When the onions begin to brown, add the pieces of chicken and veal
and allow to cook slowly. Peel the potatoes, leek and carrots, chop them
fairly finely, then add to the skillet with the chicken and veal. Chop the
cabbage finely and add to the skillet. Give it all a good stir. Remove the
bones from the broth and discard. Empty the contents of the skillet into
the broth, then add the beans, rice and pasta. Cook for about 10 15
minutes, until the rice and pasta are done, then serve very hot.

Pages, in Catalan, means peasant, rural, or rustic.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini