Evening Republican, Volume 17, Number 71, Rensselaer, Jasper County, 24 March 1913 — Spanish Roast. [ARTICLE]

Spanish Roast.

Take six medium-sized red peppers, one good-sized onion, three table; spoons vinegar, one-half teaspoon salt. Boil the peppers in water until you can scrape the pulp from the skin. Chop the onion very fine, mix onion, pepper, vinegar and salt together. Take a three-rib roast, unroll it and sprehd with above mixture, roll again, let stand all night and roast the next day, - basting very often. This is. delicious for those who like Spanish cooking. The gravy is delicious. ,