Recipe#26947

Title: Argentine Puchero

The South American Cookbook by Cora, Rose and Bob Brown.

2 pounds boiling beef
2-3 smoked sausages
1 thin slice raw ham
2 carrots
3-4 potatoes
2 turnips
1 onion, sliced
1/2 small cabage
2-3 ears corn
salt and pepper to taste
Preparation:
Cook meats in boiling water until beef is beginning to be tender. Add vegetables in order of 
cooking time. Season and boil until all are done. Arrange meats and vegetables on a platter 
and serve soup in a tureen. Place a bit of each ingredient in a soup plate and pour over 
a ladle of soup. Eat with knife, fork and spoon.
(The sausages are of the well-smoked and dried variety that may be purchased in Italian or Spanish 
groceries.)
Remarks:
6 servings.