Scald a pound of lamb's liver, cut in cubes, for three min-
utes, then drain. Soak a cup of stale bread in hot water and
squeeze dry ; mix with an onion, a branch of parsley, two
sprigs of mint, all chopped fine, a pinch of cloves, cinnamon,
Spanish saffron, a tablespoon of olive oil, a cup of broth,
salt and tobasco sauce✪ Chanfaina of Liver— Spanish. Heat, add the liver and bring to
a boil, then serve.
263. CHARQUICAN— CHILEAN
Season a pint of fresh or left-over meat, chopped fine, with
salt, pepper, chopped onion and a little chile powder. Add a
half cup each of peas, string beans, tomato, squash and two
ears of corn chopped through the cob in half-inch lengths.
Add a little broth and simmer until the vegetables are
cooked ; then add two or three potatoes, quartered, which
have been boiled separately.
264. CHILE CON CARNE— MEXICAN
Fry a chopped onion and a half clove of garlic in a large
spoonful of lard until transparent; then add two pounds of
round steak, cut for stew, and brown all over. Add two
cups of chile Colorado (No. 116), cover and simmer for an
hour, or until the meat is tender ; then stir in a dessert spoon
of ground, sweet chocolate, a slice of fried bread, pounded
fine, salt to taste and enough boiling water to blend nicely;
add a small spoonful of vinegar✪ Chile Con Carne— Mexican. Bring to a boil and serve.
265. CHILE RELLENOS— -MEXICAN
Roast six bell peppers until the skin will peel off; make
an incision, remove the seeds and veins and fill with a mince
made of two cups of chopped cold meat, a chopped onion
fried, half a cup of blanched almonds, chopped, and two
ENTREES AND LUNCH DISHES 77
thick slices of bread soaked in cream, salt and paprika. Beat
the whites of two eggs✪ Chile Rellenos— Mexican ; add the yolks and beat again ; dip
the peppers in flour and then in the egg and fry in deep
hot fat.
266. CHILE RELLENOS CON QUESO— MEXICAN
Prepare six long fresh peppers, preferably red ones, as in
No. 265, removing the veins as well as the seed. Slip in a
thick slice of dairy cheese, dip in beaten egg and fry in
boiling fat. When golden brown, drain and serve with
cream sauce (No. 123). If the peppers are not in season
canned ones can be used, wiped dry.
267. CHINESE NOODLES BAKED
Use half a pound of noodles. Drop a few at a time in boil-
ing water. Skim out in three minutes and place in a colan-
der under cold water ; then drain and cut into inch lengths.
Shred a quarter of a pound each of boiled ham, boiled
fresh, lean pork and the breast of half a boiled chicken.
Pour boiling water over a handful of dried mushrooms, drain
and chop. Mince an onion and a little parsley. Fry all of
these ingredients separately in peanut oil (or olive oil) ;
then arrange in a covered baking dish in layers. Add two
tablespoons of flour✪ Chinese Noodles Baked to the oil that is left and fry brown ;
add the mushroom water to make a gravy which flavor with
Chinese sauce. Pour over the noodles, cover and bake for
half an hour or more.
268. CHINESE NOODLES FRIED ✪ Chinese Noodles Fried
Page 40 · 7 recipe records on this page
Presented as published in 1915. 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
Scald a pound of lamb's liver, cut in cubes, for three minutes, then drain. Soak a cup of stale bread in hot water and squeeze dry ; mix with an onion, a branch of parsley, two sprigs of mint, all chopped fine, a pinch of cloves, cinnamon, Spanish saffron, a tablespoon of olive oil, a cup of broth, salt and tobasco sauce. Heat, add the liver and bring to a boil, then serve.
263. CHARQUICAN— CHILEAN
Season a pint of fresh or left-over meat, chopped fine, with salt, pepper, chopped onion and a little chile powder. Add a half cup each of peas, string beans, tomato, squash and two ears of corn chopped through the cob in half-inch lengths. Add a little broth and simmer until the vegetables are cooked ; then add two or three potatoes, quartered, which have been boiled separately.
264. CHILE CON CARNE— MEXICAN
Fry a chopped onion and a half clove of garlic in a large spoonful of lard until transparent; then add two pounds of round steak, cut for stew, and brown all over. Add two cups of chile Colorado (No. 116), cover and simmer for an hour, or until the meat is tender ; then stir in a dessert spoon of ground, sweet chocolate, a slice of fried bread, pounded fine, salt to taste and enough boiling water to blend nicely; add a small spoonful of vinegar. Bring to a boil and serve.
265. CHILE RELLENOS— -MEXICAN
Roast six bell peppers until the skin will peel off; make an incision, remove the seeds and veins and fill with a mince made of two cups of chopped cold meat, a chopped onion fried, half a cup of blanched almonds, chopped, and two
thick slices of bread soaked in cream, salt and paprika. Beat the whites of two eggs ; add the yolks and beat again ; dip the peppers in flour and then in the egg and fry in deep hot fat.
266. CHILE RELLENOS CON QUESO— MEXICAN
Prepare six long fresh peppers, preferably red ones, as in No. 265, removing the veins as well as the seed. Slip in a thick slice of dairy cheese, dip in beaten egg and fry in boiling fat. When golden brown, drain and serve with cream sauce (No. 123). If the peppers are not in season canned ones can be used, wiped dry.
267. CHINESE NOODLES BAKED
Use half a pound of noodles. Drop a few at a time in boiling water. Skim out in three minutes and place in a colander under cold water ; then drain and cut into inch lengths. Shred a quarter of a pound each of boiled ham, boiled fresh, lean pork and the breast of half a boiled chicken. Pour boiling water over a handful of dried mushrooms, drain and chop. Mince an onion and a little parsley. Fry all of these ingredients separately in peanut oil (or olive oil) ; then arrange in a covered baking dish in layers. Add two tablespoons of flour to the oil that is left and fry brown ; add the mushroom water to make a gravy which flavor with Chinese sauce. Pour over the noodles, cover and bake for half an hour or more.
268. CHINESE NOODLES FRIED
Records on this page
Charquican— ChileanChanfaina of Liver— SpanishChile Con Carne— MexicanChile Rellenos— MexicanChile Rellenos Con Queso— MexicanChinese Noodles BakedChinese Noodles Fried