ALBONDIGAS (Peruvian) — Cut two pounds of mutton into small pieces and
simmer in a little water, until tender. Drop a dozen bell peppers into boiling water and
scald until the thin outer skin can be peeled off. Chop the meat fine and add two dozen
raisins, twelve stoned ripe or green olives, three hard boiled eggs cut up, salt and pep-
per, and enough of the mutton gravy to moisten well. Stuff the peppers with this and
place them carefully in a saucepan and cover with the following sauce, heat thoroughly,
and serve.
Sauce — Toast half a dozen red peppers on a hot stove top until they are blistered,
then cover with boiling water and let stand for a few moments. Rub them through a
colander and fry in a large tablespoonful of hot lard in which a chopped onion and a
clove of garlic have been fried. Add the pulp of half a dozen tomatoes, a little salt,
a tablespoonful of vinegar and enough water to make it as thin as a puree. Simmer a
few minutes and pour over the peppers.
DEVILED CHOPS — Mix together well one tablespoonful of butter and one
teaspoonful each of made mustard, French mustard, hot chutney, grated horseradish ;
add the juice of a lime, a little Chile vinegar, salt, paprika and cayenne pepper✪ Deviled Chops, and a
few drops of onion juice. Rub this well into thick English mutton chops, broil rare and
put the rest of the sauce over them in a very hot dish.
SPANISH TONGUE — Boil a fresh tongue and when cold cut in thin
slices. Take one pound of sweet red peppers and boil with a pinch of salt✪ Spanish Tongue.
When tender drain, remove the skin and rub through a colander. Add
some salt, one teaspoonful of onion juice, and fry in lard five minutes.
When cold mix with two tablespoonfuls (or less) of vinegar and one
pound of ripe olives, pour over the tongue, and serve.
FRITURA MIXTA — Take equal portions of breast of veal and chicken,
calves' brains, kidneys and artichoke hearts. Mince very fine together, add one egg,
season with salt and pepper, and make into small cakes. Dip each into batter and fry
in olive oil. Serve on a bed of spaghetti, mixed with a good sauce.
ANDALOUSIAN TRIPE — Soak one pound of tripe for twenty minutes in
salted water in which a lump of washing soda has been dissolved. Wash well and boil
until tender in one quart of water, with one onion stuck with cloves, one clove of garlic,
two bay leaves, two green peppers sliced. Strain and pass the tripe through a meat-
chopper ; then rub to a paste with two tablespoonfuls of butter, one-half cupful of thick
cream, salt and Tabasco sauce to taste, the pulp of six sweet red peppers (parboiled and
rubbed through a colander) and the pulp of three tomatoes. When well mixed add
one teaspoonful of onion juice and three eggs, beaten separately✪ Andalousian Tripe. Pour into a buttered
mold, cover, and boil in a saucepan three-quarters of an hour. Turn out on a platter,
garnish with stuffed tomatoes or peppers and serve with Spanish sauce.
High living
1904Page 11 · 6 recipe records on this page
Presented as published in 1904. 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
ALBONDIGAS (Peruvian) — Cut two pounds of mutton into small pieces and simmer in a little water, until tender. Drop a dozen bell peppers into boiling water and scald until the thin outer skin can be peeled off. Chop the meat fine and add two dozen raisins, twelve stoned ripe or green olives, three hard boiled eggs cut up, salt and pepper, and enough of the mutton gravy to moisten well. Stuff the peppers with this and place them carefully in a saucepan and cover with the following sauce, heat thoroughly, and serve.
Sauce — Toast half a dozen red peppers on a hot stove top until they are blistered, then cover with boiling water and let stand for a few moments. Rub them through a colander and fry in a large tablespoonful of hot lard in which a chopped onion and a clove of garlic have been fried. Add the pulp of half a dozen tomatoes, a little salt, a tablespoonful of vinegar and enough water to make it as thin as a puree. Simmer a few minutes and pour over the peppers.
DEVILED CHOPS — Mix together well one tablespoonful of butter and one
teaspoonful each of made mustard, French mustard, hot chutney, grated horseradish ;
add the juice of a lime, a little Chile vinegar, salt, paprika and cayenne pepper, and a
few drops of onion juice. Rub this well into thick English mutton chops, broil rare and
put the rest of the sauce over them in a very hot dish.
SPANISH TONGUE — Boil a fresh tongue and when cold cut in thin
slices. Take one pound of sweet red peppers and boil with a pinch of salt.
When tender drain, remove the skin and rub through a colander. Add
some salt, one teaspoonful of onion juice, and fry in lard five minutes.
When cold mix with two tablespoonfuls (or less) of vinegar and one
pound of ripe olives, pour over the tongue, and serve.
FRITURA MIXTA — Take equal portions of breast of veal and chicken, calves' brains, kidneys and artichoke hearts. Mince very fine together, add one egg, season with salt and pepper, and make into small cakes. Dip each into batter and fry in olive oil. Serve on a bed of spaghetti, mixed with a good sauce.
ANDALOUSIAN TRIPE — Soak one pound of tripe for twenty minutes in salted water in which a lump of washing soda has been dissolved. Wash well and boil until tender in one quart of water, with one onion stuck with cloves, one clove of garlic, two bay leaves, two green peppers sliced. Strain and pass the tripe through a meat chopper ; then rub to a paste with two tablespoonfuls of butter, one-half cupful of thick cream, salt and Tabasco sauce to taste, the pulp of six sweet red peppers (parboiled and rubbed through a colander) and the pulp of three tomatoes. When well mixed add one teaspoonful of onion juice and three eggs, beaten separately. Pour into a buttered mold, cover, and boil in a saucepan three-quarters of an hour. Turn out on a platter, garnish with stuffed tomatoes or peppers and serve with Spanish sauce.
Records on this page
Tomatoes and EggsDeviled ChopsAlbondigas (Peruvian)Spanish TongueSpanish TongueAndalousian Tripe