Put a layer of seasoned whipped potatoes one
ineli tliielv in a sliallow l)alving pan. Another
layer of finely chopped beef, lamb, veal, fish, or
fowl; seasoned with salt and pepper and a lit-
tle onion browned in lard; prepare a top la^^er of
one cup onions, one green and one sweet red pep-
per, one. tablespoon parsley, teaspoon chili pow-
der or pulp, salt, tablespoon Hour — all browned
in two tablespoons lard. Add one-half can toma-
toes; cook till thick; spread over meat hiyer,
sprinkle with bread crumbs, bits of cheese and
bake. Dainty when baked in individual dishes.
Spanish Curry Hash
Brown in two ta])lespoons butter, three table-
spoons chopped onions, one cu]) ground meat, —
one or more kinds, one cup tomatoes, ten sliced
olives✪ Spanish Baked Fish, one tablespoon Worcestershire sauce, o]ie
chojjped green swc^et pep])er, one-fourth tea-
spoon curry ]30wder, one tablespoon flour; add
cup of any meat stock ov hot water; salt to taste;-
add one cups cooked rice ; alternate in layer with
hash. Pour little ])utter over top and bake.
Garnish with parsley and slices of hard cooked
egg.
Spanish Stewed Rabbit
Cut and roll rabbit in meal and flour, salt and
chile powder, fry nice brown, cover with Span-
ish sauce, little hot water, add one-half cup rais-
ins✪ Spanish Stewed Rabbit, stew ten minutes, garnish with toast and
mint.
MEXICAN-SPANISH RECIPES 87
Spanish Chicken Stew
Cut up tender ehieken, salt and flour, ])r()\vn in
small amount of olive oil. Keep hot. Add ta-
blespoon butter to oil left in frying pan; add one-
half cup onions, one small clove of garlic, ta-
blespoon parsley, two tablespoons flour; bro^^'n
all together and add two cups tomatoes, two ta-
blespoons chile pulp and one teaspoon sugar;
cook until thick; pour over chicken; garnish with
buttered toast and green peas.
Spanish Style Stuffed Chicken
Brown a fat tender chicken in a small amount
of lard by turning over and over for a few min-
utes. Make a dressing of two cups bread
crumbs, three tablespoons pulp of sweet green
peppers, one cup tomatoes, two tablespoons
chopped onion, one-half cup claret, two table-
spoons sugar, one-half cup sliced onions, one-
half cup seeded raisins, one teaspoon white pep-
per, and salt to taste✪ Spanish Style Stuffed Chicken. Stuff chicken and bake in
closed pan one hour. Make gravy of drippings
by adding flour, mushroom sauce and hot water.
Pour over chicken.
Spanish Baked Chicken En Casserole
Salt a tender chicken, rul) inside and out
with onion, butter and flour. Put in a large cas-
serole. Pour in 'oottom one cup hot water, one
teaspoon oregano; add can nmshroonis, stems
and trimmings; one dozen sliced olives, two ta-
blespoons green Spanish sauce, and one chopped
38 MEXICAN-SPANISH RECIPES
pimiento, two cups tomatoes, one tablespoon
butter and tablespoon flour✪ Spanish Baked Chicken En Casserole to thicken; salt to
taste; cover and cook till done; add cup of cream
and cook ten to fifteen minutes longer. Dip but-
tered toast in sherry — enough toast for each
guest; lay on top of chicken; cover; let stand few
minutes. Serve from (*asserole.
Spanish Dressing for Chicken or Turkey ✪ Spanish Dressing for Chicken or Turkey
Page 10 · 9 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Put a layer of seasoned whipped potatoes one
ineli tliielv in a sliallow l)alving pan. Another
layer of finely chopped beef, lamb, veal, fish, or
fowl; seasoned with salt and pepper and a lit-
tle onion browned in lard; prepare a top la^^er of
one cup onions, one green and one sweet red pep-
per, one. tablespoon parsley, teaspoon chili pow-
der or pulp, salt, tablespoon Hour — all browned
in two tablespoons lard. Add one-half can toma-
toes; cook till thick; spread over meat hiyer,
sprinkle with bread crumbs, bits of cheese and
bake. Dainty when baked in individual dishes.
Spanish Curry Hash
Brown in two ta])lespoons butter, three table-
spoons chopped onions, one cu]) ground meat, —
one or more kinds, one cup tomatoes, ten sliced
olives, one tablespoon Worcestershire sauce, o]ie
chojjped green swc^et pep])er, one-fourth tea-
spoon curry ]30wder, one tablespoon flour; add
cup of any meat stock ov hot water; salt to taste;-
add one cups cooked rice ; alternate in layer with
hash. Pour little ])utter over top and bake.
Garnish with parsley and slices of hard cooked
egg.
Spanish Stewed Rabbit
Cut and roll rabbit in meal and flour, salt and
chile powder, fry nice brown, cover with Span-
ish sauce, little hot water, add one-half cup rais-
ins, stew ten minutes, garnish with toast and
mint.
MEXICAN-SPANISH RECIPES 87
Spanish Chicken Stew
Cut up tender ehieken, salt and flour, ])r()\vn in
small amount of olive oil. Keep hot. Add ta-
blespoon butter to oil left in frying pan; add one-
half cup onions, one small clove of garlic, ta-
blespoon parsley, two tablespoons flour; bro^^'n
all together and add two cups tomatoes, two ta-
blespoons chile pulp and one teaspoon sugar;
cook until thick; pour over chicken; garnish with
buttered toast and green peas.
Spanish Style Stuffed Chicken
Brown a fat tender chicken in a small amount
of lard by turning over and over for a few min-
utes. Make a dressing of two cups bread
crumbs, three tablespoons pulp of sweet green
peppers, one cup tomatoes, two tablespoons
chopped onion, one-half cup claret, two table-
spoons sugar, one-half cup sliced onions, one-
half cup seeded raisins, one teaspoon white pep-
per, and salt to taste. Stuff chicken and bake in
closed pan one hour. Make gravy of drippings
by adding flour, mushroom sauce and hot water.
Pour over chicken.
Spanish Baked Chicken En Casserole
Salt a tender chicken, rul) inside and out
with onion, butter and flour. Put in a large cas-
serole. Pour in 'oottom one cup hot water, one
teaspoon oregano; add can nmshroonis, stems
and trimmings; one dozen sliced olives, two ta-
blespoons green Spanish sauce, and one chopped
38 MEXICAN-SPANISH RECIPES
pimiento, two cups tomatoes, one tablespoon
butter and tablespoon flour to thicken; salt to
taste; cover and cook till done; add cup of cream
and cook ten to fifteen minutes longer. Dip but-
tered toast in sherry — enough toast for each
guest; lay on top of chicken; cover; let stand few
minutes. Serve from (*asserole.
Spanish Dressing for Chicken or Turkey