Guisado

Ingredients

• Clean and prepare a fowl, pheasant, rabbit, or hare
• Brown a few slices of onions in a gill of boiling fat
• add a seasoning of herbs, onions, garlic, a few chillies
• salt and pepper
• salt and pepper
• sufficient red wine and rich stock in equal proportions

Method

1. 1

   Prepare the meat and dry it.

2. 2

   Brown onions in fat, add meat and seasonings, then moisten with wine and stock.

3. 3

   Bring to a boil, skim, and simmer until tender.

4. 4

   Add liver, giblets, and blood before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 17. The excerpt below is the record exactly as published.

GUISADO.— This is a Spanish dish which answers to our ragout. It is very highly esteemed and, prepared as follows, appears upon the most aristocratic tables : Clean and prepare a fowl, pheasant, rabbit, or hare, whichever is prefei'red, taking care to preserve the liver, giblets, and blood. Cut it up in pieces, and dry them (with- out washing) on a cloth. Brown a few slices of onions in a gill of boiling fat (lard for choice), turn them with the pieces of meat into an earthenware pan or pipkin that will stand the heat of the fire, add a seasoning of herbs, onions, garlic, a few chillies, salt and pepper, put in also a few thin slices of bacon, and pom- over all sufficient red wine and rich stock in equal proportions

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