Home-Made Chicken Tamales

Ingredients

• a large chicken
• two quarts of stock
• one cup of corn meal or farina
• one tablespoon chili sauce
• three tablespoons tomato catsup
• one teaspoon Spanish pepper sauce
• one tablespoon Worcestershire
• salt to taste

Method

1. 1

   Boil the chicken until tender.

2. 2

   Remove chicken and cut into medium-sized pieces.

3. 3

   Pour stock gradually into corn meal or farina, stirring until thickened.

4. 4

   Adjust consistency with more meal if needed.

5. 5

   Season and simmer for 30 minutes, then add chicken.

6. 6

   Serve in ramekins.

As published

This recipe was extracted from Council cook book (1908), page 14. The excerpt below is the record exactly as published.

salt to taste, and a little soup stock. Add green olives before serving. J^gf 1 1 If 'q /^''nc Equipagesand Automobiles M\.^lljr O 1623-1631 Pine Street Phones Franklin 216 Franklin 217 San Francisco, Cal. so COUNCIL COOK BOOKf > Home-Made Chicken Tamales. Boil till, tender a large chicken. Have two quarts of stock left when chicken is done. Remove thicken and cut into medium-sized pieces. Into the stock pour gradually one cup of corn meal or farina, stirring until it thickens. If not the proper consist- ency, add a little more meal. Season with one table- spoon chili sauce, three tablespoons tomato catsup, salt, one teaspoon Spanish pepper sauce, one table- spoon Worcestershire

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