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Escudella De Pages (Country Stew)

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      Title: ESCUDELLA DE PAGES (COUNTRY STEW)
 Categories: Soups/stews, Spanish, Pork, Meats
      Yield: 6 Servings
 
  2 1/2 qt Water
      4    Veal bones
      1    Ham bone
           Salt
      1    Generous pinch of saffron
           -threads
      3 tb Olive oil
      4 oz Salt pork
      4 oz Peeled, chopped onions
    1/2    Stewing chicken, bite-sized
           -pieces
    1/2 lb Veal, bite-sized pieces
    1/2 lb Potatoes
      1 md Leek
      5 oz Carrots
      4 oz Green cabbage
      4 oz Dried Great Northern, cooked
      4 oz Rice
      3 oz 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
  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.
  
  Pages, in Catalan, means peasant, rural, or rustic.
 
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