Guisado (Spanish Recipe)
From Cookery and housekeeping, 1882
Serves 4
The meat should be ready to come away from the bones but not completely detached.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 95. The excerpt below is the record exactly as published.
Guisado. (Spanish Recipe.) Take hare, partridge, pheasant, or even rabbit, cut it up, save the blood, the liver, and the giblets ; do not wash the pieces, but dry them in a cloth ; fry them with sliced onions in a teacup of oil till browned ; take an olla (a jar), put in these bits with the oil, equal portions of red wine and stock (the wine may be Claret or Valdepenas), a few bits of bacon, onions, garlic, a bunch of thyme or herbs, salt, pepper, chillies
Cook this with the app: pantry check, scaling, and the assistant.