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1560
TYPICAL SPANISH DISHES

course of every dinner, and for the poor comprises the entire meal. It is made of corned beef, sausage, or pork boiled with peas, beans, cabbage and squash, or indeed any other vegetable in season, and stewed all together in one vessel, usually an earthenware pipkin. Amongst the wealthy, carrots, turnips and tomatoes are added to the meat, or game and poultry, whilst the peas and lentils give place to rice. This stew is almost identical with Olla, the daily stew of the Portuguese.

3758.—ESTOFADO (Stewed Chicken.)

Ingredients.—The remains of cooked chicken cut into dice (about 2 heaped tablespoonfuls), 2 large potatoes cut into dice, 1 slice of toasted bread cut into dice, 1 tablespoonful of raisins, 2 tomatoes, 1 green pepper finely shredded, ¼ of a pint of wine or vinegar, 1 oz. of lard, salt.

Method.—Halve the tomatoes, squeeze out all the juice and cut them into dice. Place the chicken, potatoes, toast, raisins, tomatoes and green pepper in a stew-jar, add a good seasoning of salt, the wine or vinegar, and as much water as is needed to barely cover the whole.

Place the lard on the top in small pieces, cover closely, and stew gently for about 1½ hours. Serve hot.

Time.—To cook about 1½ hours. Average Cost, 1s. 3d. Sufficient for 2 persons. Seasonable at any time.

3759.—TOREGAS PAR EL DES AYUNO. (Spanish Fritters.)

Ingredients.—4 tablespoonfuls of flour, 3 eggs, ½ a pint of milk, syrup (see p. 1050), cinnamon, salt, lard.

Method.—Mix the flour, eggs, milk and a good pinch of salt to a smooth batter, and let it stand for an hour. Make a syrup as directed and to it add a liberal flavouring of cinnamon. Heat the lard, put in the batter a spoonful at a time and fry gently until crisp and lightly browned. The syrup is usually poured over before serving but if preferred it may be handed separately.

Time.—Altogether, about 2 hours. Average Cost, 1s. Sufficient for 5 or 6 persons. Seasonable at any time.

3760.—TORTILLA BUNURLOS. (Spanish Wafers.)

Ingredients.—½ a lb. of flour, water, syrup (see p. 1050). cinnamon, salt.

Method.—Make the syrup as directed, and add a liberal flavouring of cinnamon. To the flour add a good pinch of salt and cold water gradually until a smooth rather soft dough is formed. Take a piece of dough about the size of a small egg and slap it from hand to hand until as thin as a wafer. Bake in a moderately cool oven until crisp, pour the syrup over and serve.

Time.—About 1 hour. Average Cost, 5d. Sufficient for 5 or 6 persons. Seasonable at any time.