"Exceptional Swiss Cooking Pot For "Exceptional pot for the "spanish soup" or Spanish soup in French. Pretty frieze representing popular dances from southern Germany and northern Switzerland. The cover illustrates peasant life during the four seasons. (small missing visible on photo) An identical model is kept at the Swiss National Museum A description of this witty object can be found on the following site: CLICK HERE Spanish soup is a popular stew in southern Germany and in north-eastern Switzerland in the 16th and 17th centuries. Before church on Sunday, this precooked dish was placed on the hot embers of the hearth or in the tiled stove in an often richly decorated bronze tureen, where it simmered for an hour and a half to two hours. One advantage of this ancient cooking technique was that the maid could also hear the sermon. The main ingredients were blanched cabbage and pre-cooked chestnuts, slices of cooked ham, lean bacon or smoked pork loin, small steamed veal sausages, veal cutlets and sweetbread or beef sweetbreads, etc. . Up to ninety different ingredients are stored in old recipes. The vegetables and meat were placed in the jar in layers, and the meat broth was poured over the top. The button on the heavy lid of the bronze tureen contained a hole to allow steam from the pan to escape as it simmered in the stove.