Spanish Luncheon Dish
From The Times cook book, no. 2, 1905
Serves 2
Meat should be cut into inch-thick pieces before frying.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 7. The excerpt below is the record exactly as published.
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 and an onion sliced fine. Fry brown. Add a pound of cold roast meat and fry brown, then add a can of tomatoes and a chili pep- per. Meanwhile boil twelve sticks of macar- roni in salted water twenty minutes, then add to meat with a cupful of mushrooms
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