Cazuela de Chili

Ingredients

• two young fowls
• a nice solid cabbage
• one bunch of small carrots
• one bunch of small turnips
• six or eight onions
• two or three tomatoes
• half a tin of green peas
• half a tin of French beans
• twelve small potatoes
• Cayenne pepper to taste
• salt to taste

Method

1. 1

   Braise the fowls in butter and cut into small pieces.

2. 2

   Add cabbage, carrots, turnips, onions, tomatoes, peas, and beans to a stock-pot with water.

3. 3

   Simmer for 45 minutes, then add whole potatoes and cook.

4. 4

   Season with salt and pepper.

5. 5

   Beat eggs with parsley and milk, pour into the pot, and serve.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Cazuela de Chili. (Chilian) Braise two young fowls with butter and cut up in small pieces of about an inch square. Next take a 14 NATIONAL VIANDS nice solid cabbage, not too large, and cut it into eight or ten pieces, one bunch of small carrots, one bunch of small turnips, both cut up into medium-sized pieces, six or eight onions, small and whole, two or three tomatoes, half a tin of green peas, or the same quantity of fresh, half a tin of French beans, or the same quantity of fresh. Place all these ingredients in a stock-pot ; cover with water and simmer for three- quarters of an hour ; then add twelve small potatoes

Cook this with the app: pantry check, scaling, and the assistant.