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Spanish Stew
From A year's cookery, 1880
Serves 4
The onions will yield sufficient moisture to stew the rabbit and to serve as gravy.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 116. The excerpt below is the record exactly as published.
Spanish Stew. Buttered Toast. Boiled Rice. Potatoes. Dry Toast. Greens. Brown and White Bread Tinned Pineapple. and Butter. Cheese. Porridge. Marketing. For the Day.— Two moderate-sized. Ostend Rabbits (January 24th). The dealer should be asked to cut them up into neat pieces before sending them home. A tin of preserved Pineapple ; a pennyworth of Parsley ; Greens ; Potatoes ; half a pound of Bacon (January 3rd), For To-morrow.— A tin of Prawns (February 6th) ; a pennyworth of Water¬ cress; one tin of Potted Pheasant ( see Remarks on Potted Grouse, January 7th). Breakfast.— Bloaters (January 3rd); Brawn (Note 1, April 6th) ; Porridge (January 25th). Luncheon.— Shepherd’s Pie (January 12th); Boiled Bice (Feb¬ ruary 3rd). Dinner. — Croute au Pot (May 25tli). Spanish Steiv. — Take a deep earthenware jar. Fill it with alternate layers of sliced onion and rabbit, and season each layer with a little pepper and salt. Lay slices of bacon
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Cook this with the app: pantry check, scaling, and the assistant.