Spanish Stew

Ingredients

• one-third cup of butter
• one chopped onion
• two pounds of veal
• a little bacon chopped fine
• one pint of water
• one-half pint of rice
• one quart of tomatoes
• a bay leaf
• a couple of cloves
• a little red pepper

Method

1. 1

   Cook butter and onion until brown.

2. 2

   Add veal and bacon, brown slightly, then add water and cook until tender.

3. 3

   Stew rice, tomatoes, bay leaf, cloves, and red pepper until rice is done.

4. 4

   Pour rice over veal and cook slowly for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 26. The excerpt below is the record exactly as published.

SPANISH STEW. Katherine Phelps. Put in a stewpan one-third cup of butter and one chopped onion. Cook until the onion turns brown. Add two pounds of veal cut in pieces for serving and a little bacon chopped fine. When the veal is slightly browned add one pint of water (more if necessary) and cook slowly until tender. In the meantime stew one-half pint of rice, one quart of tomatoes, a bay leaf, a couple of cloves and a little red pepper

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