FoodNet

California Mexican-Spanish cook book

1914

Page 8 · 11 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Scald large sweet peppers; peel, cut in half, remove seeds, half fill with minced onion fried brown, one teaspoon red chile sauce, tablespoon' tomato sauce or catsup. Break one egg and scramble and pile on top. Decorate with red chile powder and parsley✪ Mexican Scrambled Eggs in Chile. Or break egg whole on top of sauce and bake in oven. Spanish Eggs, Shirred Brown in a teaspoon of butter or bacon fat, one teaspoon of minced onion, add teaspoon of flour, salt to taste, one teaspoon prepared chile sauce, one-fourth cup raw tomato. Cook and pour into individual baking dish and break egg over top✪ Spanish Eggs, Shirred. Set in oven until eggs are covered with a film. Garnish with sprigs of parsley and serve hot. ''Carne EspanoF' (Spanish INIoats) Spanish Steak (Elegante) Sli^litl}^ grease very hot skillet with olive oil. Select tender steak, sear l)oth sides, turning until cooked as desired. JNIake ready a sauce as follows: Melt two tablespoons butter, one of olive oil together, add tal)lespoon onion, one small button of garlic, one tablespoon parsley, one green sweet pepper, and two tablespoons chili pulp. When well browned, add tablespoon flour and brown, add one can prepared tomato soup or two cups fresh chopped tomatoes, cook five minutes, strain and poiu' over hot steak, (larnish with nmshrooms and ripe olives browned in butter, sprinkled with salt and chile pepper and sprigs of parsley, or if cheese is liked, sprinkle grated yellow cheese over steak and sauce, melt in oven, serve hot, or use Span- ish prepared sauce. S2 MEXICAN-SPANISH RECIPES Spanish Steak (Economical) Select two pounds Ti])per round steak, sear on liot skillet on both sides till crust is formed; then one-half cup suet, half cup hot wa- ter, cover; cook slowh^ half hour, add salt and pepper. Fry one cup chopped onions in table- spoon lard until slightly brown; add tablespoon flour, can tomatoes, teas])oon oregano, two table- spoons areen chile pidp; spread over steak, cover and cook twenty minutes longer. Place on serv- ing dish, sprinkle with cheese, set in oven to melt cheese and serve hot. Flank Steak, Spanish Have butcher cris cross a flank steak. Rub into it flour, seasoned with salt and chile powTler, not too much, spread with lard or melted suet, make a filling of bread crumbs, tomato, chile pulp or powder, onion, aregano, bay leaf, salt, roll up and tie. Put tablespoon lard, cup tomato, little salt on top, cover and bake two or three hours slowly. Spanish Pork Tenderloin Cutlets Pound tenderloin out flat; cover ^with flour; seasoned with salt, pepj^er and chili powder. Fry brown in hot olive oil or bacon fat. Place tri- angles of toast in center of platter, arrange cut- lets standing around toast. Put lettuce cups around outside of cutlets and fill with half of MEXICAN-SPANISH RECIPES 83 [)ee]e(l tomato, sprinkled with cooked rice aiul parsley, salt and chile powder, or, tomatoes stuffed with a mixture of meat and rice, seasoned with salt, chile powder, onion and butter. Bake until brown on top. Garnish with parsley and s(^t twic;- of parsley in center of toast. Mexican Meat Cakes ^lix pork sausage and hamburger equal parts, to two cups meat add one cu]3 wet bread, add one egg, one-fourth cup onion, teas]30on salt, table- s])oon green chile pulp, mix and make into cakes one inch thick, put one cup prepared sauce in pan and heat, place meat in sauce, cover, simmer till done. Spanish Meat Cakes (Delicious) ✪ Spanish Steak (Elegante)