La Valenciana

Ingredients

• cupful of Carolina rice
• two tablespoons of lard
• a clove of garlic
• a cupful of chopped cold chicken, veal or ham
• season with salt
• pepper
• a teaspoon of sugar

Method

1. 1

   Fry the rice in lard for a few seconds; add cut onion and garlic, then the chopped meat.

2. 2

   Season and pour boiling water to cover the rice.

3. 3

   Simmer slowly without stirring until nearly done, then remove the cover.

Nutrition per serving

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 7. The excerpt below is the record exactly as published.

LA VALENCIANA. Mrs. B. Maguire, 506% West First street, Los An- geles^Take cupful of Carolina rice and fry in two tablespoons of lard for a few sec- onds; add a little cut onion and a clove ot garlic; also a cupful of chopped cold chicken, veal or ham; season with salt, pepper and a teaspoon of sugar. Pour boiling water to cover rice and simmer slowly. Do not stir while cooking. Remove cover when flakes are nearly done. NO. 33. SPANISH HAMBURG SOUP. Mrs. William Harmon, 158 North Daly street, Los Angeles— Put one pound of round steak through a meat chopper; with the fingers form into balls the size of marbles. Then fry one good-sized onion in suet, a golden brown; add teacup of tomatoes, two green chili peppers (seeds removed) and about a quart of water; when boiling add the meat balls; let simmer for one-half hour, then add two small potatoes cut into dice; let boil an- other half hour or until potatoes are done, season with salt and pepper, serve with crack- ers. NO. 34. SPANISH LUNCHEON DISH. Mrs. Charles Allison, Bakersfleld, Cal.— Put one-half cup olive oil m a frying pan with a clove of garlic

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