Remove all bones, membranes and tendons from a hare (or
jackrabbit) roasted beforehand. Pick to pieces roughly, and
grind (upon a metate or in a mortar) all the meat, together with
the boiled udder of a cow. Mix all, when ground, with bread
crumbs moistened in soup, adding salt, pepper, parsley, a bit of
garlic, thyme and bay leaves, all chopped very fine. Wet up
with yolks of eggs, and give the whole another turn in the
mortar. Cover the bottom of a tin pan with thin slices of ham
or bacon, putting the preparation on top and covering it with
other slices of ham or bacon. Bake in the oven; or cook in a
steamer until done, and then fry brown. Remove from pan by
putting the latter in boiling water. Remove the slices of bacon
and cover the dish with bread-crumbs✪ Gato de Eiebre (Hare Pie).
PICHONES BORRACHOS.
(“Drunken Pigeons”) : Stew your pigeons till nearly done.
Toast a number of very red tomatos, remove the skins, and
put them to fry with a good slice of bread (broken up) and
a handful of almonds. Fry separately a little ground parsley
(and a bit of garlic if desired), and add a pint of claret, all the
broth in which the pigeons were cooked, a handful of raisins,
a few pieces of citron, some ripe olives, a little sugar, cinna-
mon, pepper and clove. Put the pigeons into this broth and
let them cook a few minutes until done.
GALLORIA.
(Fried Bananas) : Ripe bananas, cut lengthwise, fried in
butter or olive oil. They may also be dipped first in a batter of
beaten egg. In Michoacan there is a great business in dried
bananas, which are also delicious when fried.
POLLOS DE LA BELLA MULATA.
(Chickens a la the Beautiful Mulatto) : For four small chick-
ens, brown in lard half a pound of fresh pork, quarter of a
pound of almonds, a piece of bread, four ripe tomatos. Grind
all in a mortar or metate. Fry onions chopped fine, with a
SPANISH-AMERICAN COOKERY.
7
little parsley (a bit of garlic if desired). Add the other ingre-
dients and fry all together. Add the chickens, with the broth
in which they have been fully cooked, with pepper, salt, ground
clove and cinnamon✪ Pichones Borrachos (Drunken Pigeons). Let come to a boil, add a cup of sherry,
and serve.
OSTRAS DE LA BUENA MUJER.
(“Good Woman’s Oysters”) : Slightly stew the oysters in
their own liquor; dry them, and cut them up very fine. Mix up
bread moistened in milk (no crusts), with parsley, onion and
anchovies, all chopped very fine, salt and a little fresh butter.
Knead up with the oysters, stirring in several yolks of eggs✪ Ostras de la Buena Mujer (Good Woman’s Oysters).
This mixture can be laid in cakes upon the shells or in a pan
powdered with fine bread-crumbs and put into the oven to
brown.
OUESADIEEAS de prisa.
(“Hurry-up Cheese Cakes”) : Upon small and thin pan-
cakes crumble cheese, old or fresh✪ Quesadillas de Prisa (Hurry-up Cheese Cakes). Double the pancake over,
and run a thread through the edges so the cheese cannot fall
out. Put them in the oven or in the frying-pan until the cheese
begins to melt. Then the Quesadillas should be eaten hot — for
when cold they lose all their flavor.
GUAXOLOTE EN MOEE VERDE.
(Turkey in Green Sauce) : One of the simpler of scores of
ways to prepare the famous Mexican dish of turkey “en mole”
(mo-ly) is as follows: ✪ Guaxolote en Mole Verde (Turkey in Green Sauce)
Page 8 · 7 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Remove all bones, membranes and tendons from a hare (or jackrabbit) roasted beforehand. Pick to pieces roughly, and grind (upon a metate or in a mortar) all the meat, together with the boiled udder of a cow. Mix all, when ground, with bread crumbs moistened in soup, adding salt, pepper, parsley, a bit of garlic, thyme and bay leaves, all chopped very fine. Wet up with yolks of eggs, and give the whole another turn in the mortar. Cover the bottom of a tin pan with thin slices of ham or bacon, putting the preparation on top and covering it with other slices of ham or bacon. Bake in the oven; or cook in a steamer until done, and then fry brown. Remove from pan by putting the latter in boiling water. Remove the slices of bacon and cover the dish with bread-crumbs.
PICHONES BORRACHOS.
(“Drunken Pigeons”) : Stew your pigeons till nearly done.
Toast a number of very red tomatos, remove the skins, and put them to fry with a good slice of bread (broken up) and a handful of almonds. Fry separately a little ground parsley (and a bit of garlic if desired), and add a pint of claret, all the broth in which the pigeons were cooked, a handful of raisins, a few pieces of citron, some ripe olives, a little sugar, cinnamon, pepper and clove. Put the pigeons into this broth and let them cook a few minutes until done.
GALLORIA.
(Fried Bananas) : Ripe bananas, cut lengthwise, fried in
butter or olive oil. They may also be dipped first in a batter of beaten egg. In Michoacan there is a great business in dried bananas, which are also delicious when fried.
POLLOS DE LA BELLA MULATA.
(Chickens a la the Beautiful Mulatto) : For four small chickens, brown in lard half a pound of fresh pork, quarter of a pound of almonds, a piece of bread, four ripe tomatos. Grind all in a mortar or metate. Fry onions chopped fine, with a
little parsley (a bit of garlic if desired). Add the other ingredients and fry all together. Add the chickens, with the broth in which they have been fully cooked, with pepper, salt, ground clove and cinnamon. Let come to a boil, add a cup of sherry, and serve.
OSTRAS DE LA BUENA MUJER.
(“Good Woman’s Oysters”) : Slightly stew the oysters in their own liquor; dry them, and cut them up very fine. Mix up bread moistened in milk (no crusts), with parsley, onion and anchovies, all chopped very fine, salt and a little fresh butter. Knead up with the oysters, stirring in several yolks of eggs. This mixture can be laid in cakes upon the shells or in a pan powdered with fine bread-crumbs and put into the oven to brown.
QUESADILLAS de prisa.
(“Hurry-up Cheese Cakes”) : Upon small and thin pancakes crumble cheese, old or fresh. Double the pancake over, and run a thread through the edges so the cheese cannot fall out. Put them in the oven or in the frying-pan until the cheese begins to melt. Then the Quesadillas should be eaten hot — for when cold they lose all their flavor.
GUAXOLOTE EN MOLE VERDE.
(Turkey in Green Sauce) : One of the simpler of scores of ways to prepare the famous Mexican dish of turkey “en mole” (mo-ly) is as follows:
Records on this page
Gato de Eiebre (Hare Pie)Pichones Borrachos (Drunken Pigeons)Galloria (Fried Bananas)Pollos de la Bella Mulata (Chickens a la the Beautiful Mulatto)Ostras de la Buena Mujer (Good Woman’s Oysters)Quesadillas de Prisa (Hurry-up Cheese Cakes)Guaxolote en Mole Verde (Turkey in Green Sauce)