Spanish Chicken
A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).
A historical recipe
Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.
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 Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). 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.
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Ingredients
- five pounds in all
- one clove of garlic
- one can of mushrooms
- one can tomatoes
- one can of peas
- one wineglass each of olive oil
- six fair sized potatoes
- one large onion
Method
- Mrs.
- Lester Tennant Cut up two chickens, about five pounds in all;
- good fat yellow hens are the best.
- Put in a good sized pot and put in cold water enough to cover about two inches over all;
- cover and let heat very slowly;
- stew until meat can be picked from the bones.
- When the liquor the chicken is cooked in becomes cold, remove all fat and save to make stew in.
- Cut up six fair sized potatoes;
- one large onion;
- two large green peppers;
- one clove of garlic;
- one can of mushrooms;
- one can tomatoes;
- one can of peas;
- one bottle of little stuffed olives.
- Remove meat from chicken bones, then put in tomatoes, potatoes, peas, etc., in the liquor.
- Cut each mushroom through and add one wineglass each of olive oil and good white wine;
- three fair sized bay leaves;
- a large pinch of thyme;
- a few sprigs of parsley;
- salt;
- celery salt;
- black pepper and tobasco sauce to taste.
- When potatoes are done, add one large tablespoonful butter, put in the chicken meat and the stew is ready to serve.
- Have plenty of toast to serve chicken on.
- This will serve sixteen people and may be made the day before.