Spanish Stew

Ingredients

• Chickens (jointed), 2
• Salt pork, ½ pound
• Water, 1 pint
• Tomatoes, 2 quarts
• Potatoes (boiled), 4
• French peas, 1 can
• Butter, 2 tablespoons
• Salt, cayenne

Method

1. 1

   Cut the pork into fine pieces and boil in the water in a stewpan for 20 minutes.

2. 2

   Then put in the chicken and the strained tomatoes.

3. 3

   Add a little cayenne and salt and two tablespoons of butter.

4. 4

   Stew until tender, then add the boiled potatoes and drained peas.

5. 5

   Let all simmer for 10 minutes and then serve.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 30. The excerpt below is the record exactly as published.

SPANISH STEW Chickens (jointed), 2, Salt pork, % pound, Water, 1 pint, Tomatoes, 2 quarts, Potatoes (boiled), 4, French peas, 1 can, Butter, 2 tablespoons. Salt, cayenne

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