The European cookbook for American homes (from Italy, Spain, Portugal and France)

NATIONAL BEEFSTEAK (Bijtec Nacional) i small steak i egg yolk i veal kidney i tablespoon butter, melted 2 slices toast i tablespoon each: Spanish i teaspoon minced parsley sauce, puree of cabbage Lemon slices and fried carrot Grill a small steak with the kidney, cut in half. Place on a hot service plate with a piece of toast under each kidney half. Garnish with parsley on one side of the plate and slices of lemon on the other side. Beat egg yolk. Add butter, Spanish sauce, cabbage puree and carrot. Heat over water until it thickens, stirring frequently. Pour over the kidney. BEEF OR MUTTON STEAKS WITH PINE NUTS (Bifes con Piñones) 2 tablespoons fat 2 tomatoes, sliced 2 pounds beef or mutton, sliced 1 teaspoon salt thin lA teaspoon pepper 1 garlic clove, minced 1 teaspoon cinnamon 1 sprig parsley, minced l/i cup whole pine nut meats l/i cup ground pine nuts Heat fat in a saucepan. Pound the meat, brown with garlic and parsley in the fat. Then add the tomatoes and let simmer 10 minutes. Add salt and enough boiling water to just cover the meat. Cook slowly, turning occasionally, for another 20 minutes. Then add pepper, cinnamon and the pine nuts. Cook 10 minutes, stirring frequently. Salt and pepper Vi tablespoon flour % teaspoon each saffron and cinnamon COOKED MEAT IN GRAVY (Came del Cocido en Salsa) 2 cups cooked meat, chopped 1 pint meat broth 2 cups small potatoes, chopped 2 tablespoons butter 1 onion, chopped 1 garlic clove, minced 2 tomatoes, chopped Cut meat into small pieces and brown with the potatoes in hot butter. Add the onion and garlic and brown. Then add tomatoes and broth and cook until the potatoes are tender. Season to taste with salt and pepper; thicken with flour blended with a little water; stir in the saffron and cinnamon; serve hot. RAGOUT OF MEAT (Guisado de Came) 4 cups cooked meat Beef broth 4 potatoes, sliced thickly 3 green peppers, broiled 1 cooked beet, sliced 2 tablespoons olive oil 1 garlic clove, minced 1 green pepper, minced 1 teaspoon salt Yi teaspoon saffron Heat oil in a kettle until it smokes, then cool a little and fry in it the garlic, green pepper, salt and saffron. Add meat and boiling broth to cover. Add potatoes and allow to simmer until they are tender. 5 minutes before serving, add the peppers and beet which has been fried. In Europe the beets are sold in the market already boiled. COOKED MEAT WITH FILBERTS (Came con Avellanas) 4 cups cooked meat, cut up 1 sprig parsley, minced 3 tablespoons butter 2 tomatoes, chopped 1 onion, minced Salt and pepper 1 garlic clove, minced Yi cup whole filberts, roasted Yi cup filberts, ground Brown meat in a sauce pan with butter. Add onion, garlic and parsley and brown. Add tomatoes and cook until onion is tender and mixture has thickened. Season with salt and pepper. Add the filbert and serve. OX-TONGUE BAKED (Lengua de Vaca Asada) i smoked tongue i onion, chopped Bacon strips i garlic clove, minced Herb bouquet Salt *4 cup butter 6 peppercorns Yi cup white wine