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Spanish Stew

A historical recipe from Woman's Institute Library of Cookery. Volume 3, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9937.

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 Woman's Institute Library of Cookery. Volume 3, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9937 (https://www.gutenberg.org/ebooks/9937). 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

  1. 2 Tb.
  2. butter.
  3. 1 onion, sliced 1 Tb.
  4. flour 2 c.
  5. lamb or mutton, diced 1-1/2 c.
  6. stewed tomatoes 1 c.
  7. stock or gravy 1 Tb.
  8. chilli sauce 1 red pepper, cut fine 2 tsp.
  9. salt Put the butter in a frying pan and brown the sliced onion in it.
  10. Add the flour and meat, and after browning them pour in the stewed tomatoes and the stock or gravy.
  11. Season with the chilli sauce, the red pepper, and the salt.
  12. Cover and let simmer until the whole is well thickened and blended.
  13. 44.
  14. INDIVIDUAL LAMB PIES.--Individual pies are always welcome, but when they are made of lamb or mutton they are especially attractive.
  15. The proportions required for pies of this kind are given in the accompanying recipe.