Tunny with Vegetables

Ingredients

• 2 tablespoons butter
• 1 tablespoon butter
• 1 cup broth from the cooking vegetables
• 1 teaspoon saffron
• 1 tomato, chopped
• cabbage, chopped
• chick peas with their liquor
• onion, sliced
• 1 tablespoon flour

Method

1. 1

   Cut or break the tunny into neat pieces.

2. 2

   Heat 2 tablespoons butter, lay tunny in carefully and brown.

3. 3

   Set aside.

4. 4

   Add 1 tablespoon butter to pan, fry onion until golden.

5. 5

   Press chick peas through a fine sieve, add with cabbage, tomato, seasonings, and saffron.

6. 6

   Pour in enough boiling water to cover and simmer for 15 minutes.

7. 7

   In another pan, melt remaining tablespoon butter, add flour and brown.

8. 8

   Pour in 1 cup broth, stir until well blended.

9. 9

   Pour into a fireproof dish, add vegetables; lay tunny on top, keep hot in oven or over steam for 10 minutes.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 54. The excerpt below is the record exactly as published.

cabbage, chopped % teaspoon saffron 1 tomato, chopped 1 teaspoon flour Cut or break the tunny into neat pieces. Heat 2 tablespoons butter, lay tunny in carefully and brown, taking care that it is not broken in turning. Take up and set aside. Add 1 tablespoon butter to pan, and fry onion until golden. Press chick peas with their liquor through a fine sieve, and add with cabbage, tomato, SPANISH 131 celery, seasonings, and saffron. Pour in enough boiling water to cover and simmer 15 minutes. In another pan melt remaining tablespoon butter. Add flour and brown. Pour in 1 cup broth from the cooking vegetables, stir until well blended. Pour into a fireproof dish, add vege- tables; lay the tunny on top, and keep hot in oven or over steam for 10 minutes, so the flavors will penetrate the fish. The tunny is a glorified giant mackerel, growing to ten feet in length. Before cooking, its meat is blood red. It is pre- served in large tins, imported by Italian grocers, who sell the fish in bulk by the pound at a cheaper price than the small individual tins used for hors d'oeuvres. SALMON PANCAKE (Tortilla de Salmon) 2 eggs Yi teaspoon salt 1 cup canned salmon 1 teaspoon minced parsley 1 tablespoon butter, melted Beat the eggs and shred the salmon. Mix lightly and add the salt and parsley. Form in the shape of a thick pancake and fry in the butter. EEL WHITEBAIT (Angulas Frit a) Angulas are little, almost transparent, newly spawned eels, about 2 inches long, although the term includes the whitebait of other finny species. They are netted before dawn and never kept over 24 hours. Fried in deep olive oil so crisp that they roll off the fork, and brought to the table with the oil still popping, they are delicious. i32 THE EUROPEAN COOKBOOK SQUID A LA CATALANA (Calamares con Guisantes Cataland) 6 medium-sized squid l/z teaspoon saffron 2 onions, slice

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