dinner
Spanish Stew
From The new practical housekeeping, 1890
Serves 6
Serve hot in a covered dish.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 283. The excerpt below is the record exactly as published.
Spanish Stew. — Use hare, rabbit, chicken, partridge or pheae- anta. Cat up, wipe with damp towel and save tne giblets, rut the pieces in a pan with sweet oil and onion Bliced and fried brown. Add some cnopped ham and sweet herbs, season with cayennne pep- per, and sufficient beef broth to cover well ; add the giblets, let sim- mer, skim off the grease, stir meat from the bottom, and when done add the juice of two oranges
Cook this with the app: pantry check, scaling, and the assistant.