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Menestra
From The encyclopaedia of practical cookery, 1892
Serves 4
Pass the liquor through a fine hair sieve, return it to the stewpan, and boil it until reduced to a creamy thickness; then put in 2 or 3 tablespoonfuls of minced (Spanish) truffles, and boil them for a minute.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 513. The excerpt below is the record exactly as published.
MENESTRA. — The Spanish name for a kind of stew or pottage which is of great repute in the provinces of Spain. A good receipt for its preparation is as follows : For this dish a variety of vegetables will be required. Peel and chop an onion, put it into a stewpan with a small lump of butter, and fry it, without allowing it to brown. Cut Jib. of raw ham into small square pieces, put them in with the onion, dust over with flour, pour in 2 pints of broth, and stir the whole over the fire until boiling. Move the stewpan to the side of the fire and put in any of the following vegetables obtainable : Lettuces, artichokes, asparagus, broad beans, green peas, French beans, truffles, and red peppers. The vegetables must be well washed and trimmed, and those that require longest cooking should be put in first. Add also a bunch of parsley and a bay- leaf, and season with salt and pepper
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