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 diced 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.
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