Trim off the coarse part of the root. Rub the tongue
with salt, sugar, and pounded allspice, and let it lie in this
for a week, rubbing every day. Rub dry and put in a pot
of water and bring to the boil, skimming carefully, and boil
for an hour. Then put in the pot a bunch of fine herbs,
two bay leaves, and a sliced head of celery✪ Lenguas (Cold Tongue). Place to the
one side of the fire and stew slowly for another hour.
Remove the skin and shape it as desired. Then glaze and
cut in thin slices.
Sopa-Cola de Terneros. (Calves'-tail Soup.)
Plot in boiling water six calves' tails, scrape off
the hair, cut each of them in two, blanch and refresh
them in water, drain them well, and sponge them
on a cloth.
Mince one onion and one leek, fry them in butter with
nearly half a pound of raw ham cut in dice, add to this
the calves' tails, leave them on the fire for a while, sprinkle
over them two tablespoonfuls of flour, fry them a few
4i
BANQUETS OK THE NATIONS
seconds more, and moisten by degrees with two quarts of
broth ; add to the above one carrot, a piece of celery, and
a bunch of parsley and aromatics.
Bring the liquid to the boil, stirring with a spoon, then
remove the stewpan back, to let the soup simmer gently
until the tails be done.
Now drain, trim, and range them in a soup tureen in
which you have placed some cooked vermicelli ; then pour
the liquid in, after passing it through a colander.
Pescado-Raya con Salsa Blanca. (Boiled Skate and
White Sauce.)
Take the skate, scale and clean, and cut in handy pieces.
Cook them in boiling water with a little vinegar, parsley,
and pepper. Remove skin and bones carefully, seeing
that the pieces of fish are kept whole. Put them on an
ashet, and serve, with a good white caper sauce poured
over.
White Sauce.
Break the butter in small bits, and put it into a small
saucepan, with cream, sweet milk, or a mixture of either,
in the proportion of a small spoonful to the ounce of
butter. Dredge a little flour over it, and, holding the
vessel over the fire, toss it quickly round till the butter
melts into the consistence of a very thick cream. Let
it boil up and no more. Any additions in the nature of
flavourings can be added to this.
42
ARGEN 1'INE
Empanadas. (Meat Turn-overs.)
Make a good dough of flour, milk, eggs, suet and salt.
When ready, take a piece sufficient for one person. Roll
it with a roller in an oval form, and put in the centre the
minced meat. Then double over the dough in equal
parts, sticking the edges with water. When ready,
double the edges over all round, so that the meat does
not escape. Then place in the oven till cooked.
The Mince
Is made as follows : — Take a piece of cooked mutton ;
cut it, and mince it very small ; put in olives (without the
stones), yolks of hard-boiled eggs, salt, mixed spices, a
little red pepper, and a few stoned raisins.
Carbonada a la Criolla. (Stewed Meats.)
Page 27 · 7 recipe records on this page
Presented as published in 1911. 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
Trim off the coarse part of the root. Rub the tongue with salt, sugar, and pounded allspice, and let it lie in this for a week, rubbing every day. Rub dry and put in a pot of water and bring to the boil, skimming carefully, and boil for an hour. Then put in the pot a bunch of fine herbs, two bay leaves, and a sliced head of celery. Place to the one side of the fire and stew slowly for another hour. Remove the skin and shape it as desired. Then glaze and cut in thin slices.
Sopa-Cola de Terneros. (Calves'-tail Soup.)
Put in boiling water six calves' tails, scrape off the hair, cut each of them in two, blanch and refresh them in water, drain them well, and sponge them on a cloth.
Mince one onion and one leek, fry them in butter with nearly half a pound of raw ham cut in dice, add to this the calves' tails, leave them on the fire for a while, sprinkle over them two tablespoonfuls of flour, fry them a few
seconds more, and moisten by degrees with two quarts of broth ; add to the above one carrot, a piece of celery, and a bunch of parsley and aromatics.
Bring the liquid to the boil, stirring with a spoon, then remove the stewpan back, to let the soup simmer gently until the tails be done.
Now drain, trim, and range them in a soup tureen in which you have placed some cooked vermicelli ; then pour the liquid in, after passing it through a colander.
Pescado-Raya con Salsa Blanca. (Boiled Skate and White Sauce.)
Take the skate, scale and clean, and cut in handy pieces. Cook them in boiling water with a little vinegar, parsley, and pepper. Remove skin and bones carefully, seeing that the pieces of fish are kept whole. Put them on an ashet, and serve, with a good white caper sauce poured over.
White Sauce.
Break the butter in small bits, and put it into a small saucepan, with cream, sweet milk, or a mixture of either, in the proportion of a small spoonful to the ounce of butter. Dredge a little flour over it, and, holding the vessel over the fire, toss it quickly round till the butter melts into the consistence of a very thick cream. Let it boil up and no more. Any additions in the nature of flavourings can be added to this.
ARGENTINE
Empanadas. (Meat Turn-overs.)
Make a good dough of flour, milk, eggs, suet and salt. When ready, take a piece sufficient for one person. Roll it with a roller in an oval form, and put in the centre the minced meat. Then double over the dough in equal parts, sticking the edges with water. When ready, double the edges over all round, so that the meat does not escape. Then place in the oven till cooked.
The Mince
Is made as follows : — Take a piece of cooked mutton ; cut it, and mince it very small ; put in olives (without the stones), yolks of hard-boiled eggs, salt, mixed spices, a little red pepper, and a few stoned raisins.
Carbonada a la Criolla. (Stewed Meats.)
Records on this page
Sopa-Cola de Terneros (Calves'-tail Soup)Pescado-Raya con Salsa Blanca (Boiled Skate and White Sauce)Empanadas (Meat Turn-overs)Carbonada a la Criolla (Stewed Meats)Tortilla de Haba con Salsa de Tomate (Haricot Bean Omelet)Puchero a la Criolla (Boiled Fowl and Vegetables)Lenguas (Cold Tongue)