A little less than a quart of boiling water ; 1 cup
of sugar ; butter the size of a walnut ; 1 tablespoon-
ful sifted flour or cornstarch, mixed in enough
cold water to make a smooth paste; flavor with
grated rind of lemon, cinnamon, nutmeg, or extract
of lemon or vanilla✪ Hot Sauce, No. 4.
Stir into the boiling water the mixed flour or corn-
starch and sugar. If grated lemon rind or ground
cinnamon is used, add it now. Boil for two or
three minutes. Remove from the fire, then stir in
butter. If grated nutmeg or flavoring extracts are
to be used add them after the butter.
SPANISH STEW.
Cold cooked meat. 1 onion.
1 tablespoonful beef dripping. 1 chile pepper.
4 ripe tomatoes✪ Spanish Stew.
Heat dripping in a skillet. Add meat cut fine.
Fry for a few minutes, then add chopped onions,
chile, and tomatoes. Cover and simmer twenty
minutes. Just before removing from fire add a
little thickening of flour or cornstarch. Cook
thoroughly two or three minutes, and serve hot.
MANUAL FOR ARMY COOKS. 187
SPANISH STEAK.
2 pounds round steak. 2 cloves.
6 red chiles. 1 tablespoonful flour.
A little garlic, thyme, and dripping✪ Spanish Steak.
Seed the cliiles and cover with boiling water.
Soak until tender and then scrape the pulp into
water. Cut steak into small pieces, fry brown in
hot dripping or butter; add flour and brown it.
Cover with the chile water ; add garlic and thyme.
Simmer until the meat is tender and the gravy of
the right consistency.
"ESTUFADO."
2 pounds beef (ribs) or mutton. 1 tablespoonful dripping.
Onions and green x)eppers to taste. 4 slices toast.
A little black pepper, garlic, vinegar, thyme, raisins, olives,
tomatoes✪ Estufado.
Heat dripping in saucepan, put it into the ingre-
dients (leave peppers whole and mince garlic).
Cover closely and stew thoroughly. Serve oii toast.
DRIED BEEF, WITH PEPPERS.
2 lbs. "jerked" dried beef. 2 ounces dripping.
1 onion. 4 red peppers.
Browned flour✪ Dried Beef, with Peppers.
Place beef in a pan in hot oven ten minutes, then
shred, place in a frying pan with onion and drip-
ping, and fry five minutes. Pour boiling water
over peppers, pass them through a sieve, and mix
with beef. Thicken with browned flour, season to
taste, cook twenty minutes, and serve piping hot.
"SALZA" (Sauce).
3 large ripe tomatoes. 1 small onion.
5 hot green peppers. 2 tablespoonfuls vinegar.
Salt✪ Salza (Sauce).
Lay peppers on coals, turning them until blistered ;
throw them into cold water, and then remove seeds
188 MANUAL FOR ARMY COOKS.
and skins. Skin tomatoes and chop all together
until quite fine. Strain off juice and add salt and
vinegar.
To be served with soup or meat as a relish.
"FRIJOLES."
1 cup Mexican beans. 1 long red pepper.
i clove garlic. 1 thin small slice bacon✪ Frijoles.
Soak beans over night ; boil slowly until soft —
from eight to ten hours. Add red pepper, garlic,
and bacon, and bake.
"FRIJOLES CON aUESO."
(Beans with cheese.)
1 quart red beans. 4 tablespoonfuls dripping.
^ pound good cheese. Salt.
A little cayenne pepper✪ Frijoles con Queso (Beans with Cheese).
Boil beans until soft, drain, and turn into a fry-
ing pan with dripping. Salt to taste. Add the
pepper and cheese, grated. Stir until cheese dis-
solves and thoroughly blends. Serve very hot.
STUFFED CHILES (GREEN).
6 chiles (green) . 1 tablespoonful vinegar.
2 pounds meat. 1 tablespoonful sugar.
2 onions. Olives and raisins.
1 large ripe tomato. Salt and pepper.
2 slices bread. Dripj)ing and flour✪ Stuffed Chiles (Green).
Page 85 · 9 recipe records on this page
Presented as published in 1896. 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
A little less than a quart of boiling water ; 1 cup of sugar ; butter the size of a walnut ; 1 tablespoonful sifted flour or cornstarch, mixed in enough cold water to make a smooth paste; flavor with grated rind of lemon, cinnamon, nutmeg, or extract of lemon or vanilla.
Stir into the boiling water the mixed flour or cornstarch and sugar. If grated lemon rind or ground cinnamon is used, add it now. Boil for two or three minutes. Remove from the fire, then stir in butter. If grated nutmeg or flavoring extracts are to be used add them after the butter.
SPANISH STEW.
Cold cooked meat. 1 onion.
1 tablespoonful beef dripping. 1 chile pepper.
4 ripe tomatoes.
Heat dripping in a skillet. Add meat cut fine. Fry for a few minutes, then add chopped onions, chile, and tomatoes. Cover and simmer twenty minutes. Just before removing from fire add a little thickening of flour or cornstarch. Cook thoroughly two or three minutes, and serve hot.
SPANISH STEAK.
2 pounds round steak. 2 cloves.
6 red chiles. 1 tablespoonful flour.
A little garlic, thyme, and dripping.
Seed the cliiles and cover with boiling water. Soak until tender and then scrape the pulp into water. Cut steak into small pieces, fry brown in hot dripping or butter; add flour and brown it. Cover with the chile water ; add garlic and thyme. Simmer until the meat is tender and the gravy of the right consistency.
"ESTUFADO."
2 pounds beef (ribs) or mutton. 1 tablespoonful dripping.
Onions and green peppers to taste. 4 slices toast. A little black pepper, garlic, vinegar, thyme, raisins, olives, tomatoes.
Heat dripping in saucepan, put it into the ingredients (leave peppers whole and mince garlic). Cover closely and stew thoroughly. Serve oii toast.
DRIED BEEF, WITH PEPPERS.
2 lbs. "jerked" dried beef. 2 ounces dripping. 1 onion. 4 red peppers.
Browned flour.
Place beef in a pan in hot oven ten minutes, then shred, place in a frying pan with onion and dripping, and fry five minutes. Pour boiling water over peppers, pass them through a sieve, and mix with beef. Thicken with browned flour, season to taste, cook twenty minutes, and serve piping hot.
"SALZA" (Sauce).
3 large ripe tomatoes. 1 small onion.
5 hot green peppers. 2 tablespoonfuls vinegar.
Salt.
Lay peppers on coals, turning them until blistered ; throw them into cold water, and then remove seeds
and skins. Skin tomatoes and chop all together until quite fine. Strain off juice and add salt and vinegar.
To be served with soup or meat as a relish.
"FRIJOLES."
1 cup Mexican beans. 1 long red pepper.
i clove garlic. 1 thin small slice bacon.
Soak beans over night ; boil slowly until soft — from eight to ten hours. Add red pepper, garlic, and bacon, and bake.
"FRIJOLES CON QUESO."
(Beans with cheese.)
1 quart red beans. 4 tablespoonfuls dripping. ^ pound good cheese. Salt.
A little cayenne pepper.
Boil beans until soft, drain, and turn into a frying pan with dripping. Salt to taste. Add the pepper and cheese, grated. Stir until cheese dissolves and thoroughly blends. Serve very hot.
STUFFED CHILES (GREEN).
6 chiles (green) . 1 tablespoonful vinegar.
2 pounds meat. 1 tablespoonful sugar. 2 onions. Olives and raisins.
1 large ripe tomato. Salt and pepper.
2 slices bread. Dripping and flour.
Records on this page
Hot Sauce, No. 4Spanish StewSpanish SteakEstufadoDried Beef, with PeppersSalza (Sauce)FrijolesFrijoles con Queso (Beans with Cheese)Stuffed Chiles (Green)