Chicken (as cooked in Spain and Portugal)

Ingredients

• a fat fowl
• 2 ounces of butter
• i ounce of ham
• an onion, chopped fine
• i quart of consomme
• i pint of stewed tomatoes
• i dozen bits of ochra
• i cup of rice
• i green pepper, free from seeds and sliced

Method

1. 1

   Clean and cut up the fowl.

2. 2

   Fry in butter with ham and onion.

3. 3

   Add consomme, stewed tomatoes, okra, rice, and green pepper.

4. 4

   Season and cook, closely covered, for 1.25 hours.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 28. The excerpt below is the record exactly as published.

i cup of rich milk, the yolk of an egg, and lo small mushrooms. Season and cook carefully and pour around the chicken, first adding a little chopped parsley and the juice of a lemon to the sauce. CHICKEN (as cooked in Spain and Portugal). Clean and cut up a fat fowl, fry it in 2 ounces of butter with i ounce of ham and an onion, chopped fine. Add i quart of consomme, i pint of stewed tomatoes, i dozen bits of ochra, i cup 74 With a Saucepan over the Sea of rice, and i green pepper, free from seeds and sliced

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