Potage Olla-Podrida (Spanish Soup)

Ingredients

• the meats
• 375 grammes raw ham
• 1 small partridge
• half a small chicken
• 375 grammes chick-peas or garbanzos
• 2 small sausages called Chorizos
• 1 fine lettuce
• 1 litre water more than the Hochepot

Instructions

1. Proceed as for the Hochepot à la Flamande, adding 375 grammes of raw ham, 1 small partridge and half a small chicken.
2. Add, as the characteristic local note, 375 grammes of chick-peas or garbanzos, 2 Chorizos and 1 fine lettuce.
3. Increase the moistening by a litre.
4. Cook slowly and steadily for 6 hours.
5. Serve the meats on one dish, the vegetables on another and the broth in the soup tureen, sending it all at the same time.