Spanish Stew

Ingredients

• a couple of tender Spring chickens
• a can of tomatoes
• 5 medium sized onions
• 4 cloves of garlic
• 2 tablespoonfuls of butter
• 6 small red pepper corns
• salt to taste

Method

1. 1

   Dress and cut up the chickens into small joints and put the chickens into a porcelain lined pot and add a can of tomatoes, 5 medium sized onions, 4 cloves of garlic, 2 tablespoonfuls of butter, 6 small red pepper corns and salt to taste.

2. 2

   Cook on a slow fire for about 0.5 hour then add a cup of little early June peas and let the whole simmer for 15 minutes longer.

3. 3

   Thicken broth a little with 2 tablespoonfuls of flour and the yolk of 1 egg.

4. 4

   This is sufficient for 6 persons.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 12. The excerpt below is the record exactly as published.

Spanish Stew^. Take a couple of tender Spring chickens, ahout 2 to 2|- pounds each, dress and cut up into snudl joints and put the chickens into a porcelain lined pot and add a can of tomatoes, 5 medium sized onions, 4 cloves of garlic, 2 tablespoonfuls of butter, G small red pepper corns and salt to taste

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