Spanish Fried Chicken

Ingredients

• a fat hen
• 1 onion
• 3 green peppers
• 1 cup of tomato-sauce
• salt and pepper to taste

Method

1. 1

   Cut hen into pieces and boil until tender.

2. 2

   Season and fry with onion and green peppers.

3. 3

   Add tomato sauce, salt, and pepper.

4. 4

   Serve the chicken on a platter.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 9. The excerpt below is the record exactly as published.

d onion. Stir in i tablespoonful of flour until brown. Add the water in which the meat was cooked, ^ cup of raisins, }4 cup of vinegar, i tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. 1^ boil. Add the brisket and simmer fifteen minutes. Serve hot or cold. 27. — Hungarian Fruit Roll. Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top well with melted Warch butter and let bake until brown. Serve with wine sauce. 38.— Dutch Stewed Fish. Cook a large fish with i onion, a stalks of celery, parsley, a tablespoonful of butter, salt and pep[)er until done. Remove fish to a platter. Add 3 chopped pickles, the juice and rind of a lemon, % cup of vinegar. Mash the yolks of 2 boiled eggs with i raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes ; then serve. ag. — ^Belgian Lamb Chops. Season lamb chops; dredge with fiour and fry until brown ; keep hot. Fry i chopped onion and i small carrot in two tablespoonfuls of butter. Add i tablespoonful of flour; stir until light brown. Add ^ cup of water; let boil well ; add parelcy, a few cloves and peppercorns, salt and pepper and i bay-leaf minced fine. Boil well. Add i glass of claret; then pour the sauce hot over the chops, and garnish with French peas. March 30. — Austrian Apple Omelet. Peel, core and slice some apples vety thin. Heat I large tablespooDful of butter in a fry- ing-pan; put in the apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce. 31. — Pish a la Normandie. Boil a trout well seasoned ; add t sliced onion, i carrot chopped, 2 sprigs of parsley and I bay-leaf, a few peppercorns and i tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream ; add salt and a pinch of cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add >^ cup of cream. Let get very hot and pour over the fish. Garnish with paisley. Serve hot. APRIL. 1— Italian Tongue. Boil a beef tongue uotil tender; skin and slice thin. Heat a tablespoonfuls of butter. Add I chopped ooion and 2 cloves of garlic minced tine. Stir in i tablespoonful of flour until brown; add a little water, i cup of tomato-sauce, ^ cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and >^ glass of sherry wine. Simmer ten minutes. Serve with baked macaroni. 2. — German Prune Pudding. Cook I pound of prunes iu a large sauce- pan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak % loaf of bread in water; press out dry. Add 3 eggs, ^ teaspoonful each of cinnamon, cloves and allspice. Add fiour sifted with a teaspoonful of baking-powder. Make into a large roll ; April place in the centre of the pmnes ; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done. Strve hot or cold. 3. — Swiss Pot Roast. Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the drip- ping, I onion, some celery seed, carroway seed, a few peppercorns and paisley. Cover and let stew slowly until nearly done ; then add I cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes. 4. — Mushrooms a la Bordelaise. Drain i can of mushrooms ; chop 6 shallots very fine and saut£ in 1 tablespoonful of butter. Add the chopped mushrooms ; ' sprinkle with salt, pepper, some chopped parsley and i minced bay-leaf. Let cook ten minutes with J^ glass of sherry wine. Serve hot on slices of French toast. 5. — Turkish Soup. Season and fry some lamb chops; add 9 April green peppers sliced thin, i onion chopped and an herb bouquet. Then cook ^ cup of barley in i quart of soup stock until tender. Pour all together and let cook until meat is very tender. Serve hot. e. — Scotch Omelet. Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish. 7. — Jewish Egg Bread. Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee. 8. — Bombay Broiled Kidney. Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot AprU greased gridiron. Serve on buneied toast, spreiid with curry paste. g. — German Prune Kucheo. Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, ciiinamon and lemon-juice to taste. Make a rich biscuit dough, roll out and place <m a well-butteied baking-pan. Fill with the prunes and let bake until done. Serve cold. 10.— French Roast with Carrots. Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender ; then scrape 6 carrots and cut thin ; add 3 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly with salt, pepper and parsley ; add to the meat, and let all cook to- gether a half hour and serve hot. II. — Spanish Fried Chicken. Cut a fat hen into pieces at the joints and boil until tender ; season and fry with i onion April aod 3 green peppers chopped fine. Add i cup of tomato-sauce, salt and pepper to taste

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