Cosido De Carnero

The Cosido de Carnero recipe hails from the 'Coleccion de Recetas para Guisos y Dulces', a handwritten manuscript assembled in 1860 and dedicated to Rita G. de Garcia. This collection reflects the domestic culinary life of mid-19th-century Spain or Spanish-speaking households, where hearty, communal stews like this were cornerstones of everyday dining. Dishes like Cosido (or Cocido) are the ancestors of many well-known Spanish stews, reflecting a thrifty and resourceful use of available meats and legumes. They were designed for large families, simmered slowly for hours, and often split into a soup course followed by the meat and vegetables. The recipe also highlights a flexible approach, allowing cooks to add chicken or chorizo based on personal preference or what was on hand.

In the 1860s, cooks would have prepared this recipe over a wood or charcoal fire using a large, heavy iron or copper pot. Skimming the foam was done with a shallow metal ladle. Cutting vegetables was done with carbon steel knives, and ingredients were likely measured by eye or with simple weights. The gradual addition of ingredients and careful regulation of heat required an experienced touch and attention throughout the morning. Bowls for serving broth and platters for the meat and vegetables made up the serving ware, while a wooden spoon might have been used for stirring.