Spanish Curry Hash
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: California Mexican-Spanish cookbook (1914).
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). 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
Method
- Brown in two tablespoons butter, three tablespoons chopped onions, one cup ground meat,--one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon Worcestershire sauce, one chopped green sweet pepper, one-fourth teaspoon curry powder, one tablespoon flour;
- add cup of any meat stock or hot water;
- salt to taste;
- add one cup cooked rice;
- alternate in layer with hash.
- Pour little butter over top and bake.
- Garnish with parsley and slices of hard cooked egg.