Recipes > Vegetables > Spanish Stew

Spanish Stew

Ingredients

• 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

Instructions

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

Source

Dr. Allinson's Cookery Book (1915).