Recipes > Vegetables > Spanish Stew

Spanish Stew


  • 2 pounds of potatoes
  • 1 pound of Spanish onions
  • 1 pound of tomatoes
  • 2 ounces of vermicelli
  • 1/2 pint of milk
  • 1 ounce of butter
  • pepper and salt


Cut up into dice the potatoes and onions, and stew them with the butter and very little water; when they are tender, add the tomatoes cut in slices, and cook the vegetables 10 minutes longer. Add seasoning, the milk and vermicelli, and a little more water if necessary; let the whole simmer for another 10 minutes, and serve.


Print recipe/article only


Dr. Allinson's Cookery Book (1915).

comments powered by Disqus