Skip to content

A Spanish Stew for One Hundred Persons

A historical recipe from Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer.

A historical recipe

Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Project Gutenberg eBook #8501.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #8501 (https://www.gutenberg.org/ebooks/8501). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 25 pounds of round of beef 6 sweet peppers, or 1 can of Spanish pimentos 12 sweet turnips 1/2 bottle of Worcestershire sauce 1 cupful of flour 1 pound of suet 10 large onions 3 gallon cans of peas 12 carrots 1 jar of beef extract 4 tablespoonfuls of salt 4 tablespoonfuls of cornstarch 1/4 pound of butter Put the suet into a large kettle or in two smaller ones;
  2. try it out and remove the crackling.
  3. Add to the hot fat the onions and peppers chopped fine.
  4. Shake until they are well cooked and slightly browned.
  5. Add the meat cut into cubes of one inch, cover the kettles and cook a half hour, stirring now and then.
  6. Dissolve the beef extract in three gallons of hot water, pour it over the meat, and simmer for two hours.
  7. Add the carrots and turnips cut into dice, and more water if necessary, and cook one hour longer.
  8. Add the flour and cornstarch moistened in cold water, and all the seasonings.
  9. Stir and boil ten minutes, add the peas, drained, and serve.
  10. This is nice garnished with small hot milk biscuits.
  11. Taste before serving it, to see if you have added sufficient salt.