Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dinnernut-free
Spanish Stew
From The Times cook book, no. 2, 1905
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- two tablespoons butter
- two small onions
- one teaspoon flour
- four or five tomatoes
- two carrots
- two tablespoons of Worcestershire
- one tablespoon of chili sauce
- one seeded red pepper
- two or three cups of stock
- twelve large red peppers
- one cup tomatoes
- two crumbed crackers
- one level teaspoonful of salt
- one lump of butter
Method
Melt butter, slice onions, and mix with meat.
Brown together.
Add flour, tomatoes, carrots, Worcestershire sauce, chili sauce, red pepper, salt, and stock.
Simmer until thick.
Garnish stuffed peppers with a mixture of tomatoes, crackers, salt, sugar, and butter, then bake.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 2. The excerpt below is the record exactly as published.
SPANISH STEW. Mariane K. Mil- ler, 2323 Leoti street, Los Angeles.— Melt two tablespoons butter, slice two small onions and mix with a bowl of meat, cut into pieces, brown all together. Then add one teaspoon flour, four or five tomatoes, two carrots, cut lengthwise, two tablespoons of "Worcester- shire, one tablespoon of chili sauce, one seeded red pepper, cut fine, one tablespoon salt and two or three cups of stock, and let simmer slowly until thick and done. Serve on plat- ter and garnish with twelve large red pep- pers which are stuffed with the following: one cup tomatoes, two crumbed crackers, one level teaspoonful of salt and sugar, one lump of butter
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