ingredients; after some 10 minutes add the chickpeas and bring back the pot to
a boil. This done, add the carrot, the turnip, the celery, and skim off again. Let it
all simmer for 90 minutes, a period long enough to render the meats soft. Then,
add the cabbage, the potatoes, the sausages, the meat balls (pilotas).
Let the pot simmer another half hour, check the salt taste, and add salt if
necessary. Next, sieve all the ingredients, collect the soup where the "galets"
will be cooked, place all the veggies, potatoes, chickpeas and meats on serving
dish to be kept in a warm place (a preheated oven, for example). The galets will
be boiled in the soup according to the manufacturer's instructions, while the rest
of ingredients will constitute the second course. Drizzle oil and add some salt
and pepper to taste.
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Castilian Stew and Soup (Cocido madrileño) 27

Four servings: 1/2 k of shank; 1/2 stewing chicken; 1pig's trotter, quartered; 1/2
k of chickpeas; 1 tbsp coarse/normal salt; 1 marrow bone (4-5 inch-long); 100 g
streaky pork; 100 g cured ham; 1 chorizo sausage; 1 black pudding sausage;
28