Categories: Soups/stews, Spanish, Pork/ham, Veal 
      Yield: 6 servings 
  
  2 1/2 qt Water                                    -pieces 
      4    Veal bones                        1/2 lb Veal, bite-sized pieces 
      1    Ham bone                          1/2 lb Potatoes 
           Salt                                1 md Leek 
      1    Generous pinch of saffron           5 oz Carrots 
           -threads                            4 oz Green cabbage 
      3 tb Olive oil                           4 oz Dried Great Northern, cooked 
      4 oz Salt pork                           4 oz Rice 
      4 oz Peeled, chopped onions              3 oz Pasta, medium or large 
    1/2    Stewing chicken, bite-sized     
  
  (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.