285. FRICO— SPANISH
Slice enough raw potatoes to fill three cups. Line the
bottom of a mould with them, then sprinkle with minced
onion, salt and chile powder, and over them a layer of rolled
cracker crumbs. Next add a layer of beef or any meat, cut
in small pieces, and repeat until two pounds of meat and
the potatoes have been used. Pour over a pint of cream✪ Frico
which should just come to the top layer. Cover closely
and steam from two to three hours. Serve \vith Spanish
or tomato sauce.
236. FRITURA MIXTA (MEAT)— SPANISH
Have ready a few pieces each of cooked fowl, lamb,
brains, kidney, ham or bacon cut into small cubes. Dip
each piece into fritter batter (No. 446) and fry in deep lard;
drain, pile on a platter, and serve with tomato sauce. Pieces
of cooked fish, lobster, crabs, clams and oysters can be sub-
stituted for meat.
287. GOULASH— HUNGARIAN
Cut two veal steaks in finger lengths and place in an iron
kettle with two large chopped onions and a kitchen spoon
of dripping. Stir until nicely colored ; then season highly
with salt, paprika and a bit of garlic. Add a large spoonful
of flour and, in a few moments, enough stock to barely
cover it✪ Goulash. Place the lid on the kettle and simmer very slowly
for three hours. Serve with noodles.
288. GOULASH OF OX-CHEEK—POLISH
Fry until brown a large sliced onion in a kitchen spoon-
ful of dripping; add six ox-cheeks, and brown all over;
then stir in a heaping tablespoon of flour and brown. Add
half a clove of garlic, sliced, a chile pepper, broken in bits ;
a kitchen bouquet, a bay leaf, six cloves, a teaspoon of salt
and paprika. Cover closely and simmer from three to four
ENTREES AND LUNCH DISHES 83
hours, adding a little boiling water as the broth is reduced.
Twenty minutes before serving add a dozen raisins and
season with vinegar. Serve on a bed of noodles and garnish
with parsley.
289. GUISO DE CARNE— GUATEMALAN
Pass a pound of beef or lamb through a meat chopper
twice with two medium-sized onions. Add lightly a tea-
spoon of finely chopped parsley, a shaving of garlic, pinch
of red pepper, salt, a small pinch of Spanish saffron, one
of allspice, and the juice of a large sour orange or grape-
fruit. Heat a tablespoon of color (No. 119) in a frying pan;
add the mince, cover and simmer until cooked ; then turn
out on a hot platter and garnish with strips of fried bacon
and sausages.
290, HACHIS— ITALIAN
Chop a pound of cold roast beef with a parboiled calf's
brain. Add a tablespoon each of olive oil, anchovy sauce,
the yolks of four eggs, salt and paprika. Fry like hash or
bake in the oven and serve with tomato sauce.
291. HAGGIS—SCOTCH
Run the tongue, liver and kidneys of a sheep through a
chopper with half a pound of bacon and two thick slices of
bread. Season with a teaspoon of onion juice, salt, cayenne
and Worcestershire sauce, and stir in two slightly beaten
eggs. Press into a greased mould, cover tightly and boil
for two or three hours. Serve with Wow Wow sauce (No.
144).
292, HAM AND GREEN PEAS A LA MANDARIN-
CHINESE
Throw two pounds of green peas, shelled, into a saucepan
with just enough water to cover, and boil until tender. Cut
half a pound of ham into thin strips and fry until brown.
Add the peas, mix well and pour over them four well-
beaten eggs✪ Ham and Green Peas a la Mandarin. Cook for two minutes, then serve.
84 ENTREES AND LUNCH DISHES
293. HAM TORTILLA— MEXICAN ✪ Ham Tortilla
Page 44 · 4 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
285. FRICO— SPANISH
Slice enough raw potatoes to fill three cups. Line the bottom of a mould with them, then sprinkle with minced onion, salt and chile powder, and over them a layer of rolled cracker crumbs. Next add a layer of beef or any meat, cut in small pieces, and repeat until two pounds of meat and the potatoes have been used. Pour over a pint of cream which should just come to the top layer. Cover closely and steam from two to three hours. Serve with Spanish or tomato sauce.
286. FRITURA MIXTA (MEAT)— SPANISH
Have ready a few pieces each of cooked fowl, lamb, brains, kidney, ham or bacon cut into small cubes. Dip each piece into fritter batter (No. 446) and fry in deep lard; drain, pile on a platter, and serve with tomato sauce. Pieces of cooked fish, lobster, crabs, clams and oysters can be substituted for meat.
287. GOULASH— HUNGARIAN
Cut two veal steaks in finger lengths and place in an iron kettle with two large chopped onions and a kitchen spoon of dripping. Stir until nicely colored ; then season highly with salt, paprika and a bit of garlic. Add a large spoonful of flour and, in a few moments, enough stock to barely cover it. Place the lid on the kettle and simmer very slowly for three hours. Serve with noodles.
288. GOULASH OF OX-CHEEK—POLISH
Fry until brown a large sliced onion in a kitchen spoonful of dripping; add six ox-cheeks, and brown all over; then stir in a heaping tablespoon of flour and brown. Add half a clove of garlic, sliced, a chile pepper, broken in bits ; a kitchen bouquet, a bay leaf, six cloves, a teaspoon of salt and paprika. Cover closely and simmer from three to four
hours, adding a little boiling water as the broth is reduced. Twenty minutes before serving add a dozen raisins and season with vinegar. Serve on a bed of noodles and garnish with parsley.
289. GUISO DE CARNE— GUATEMALAN
Pass a pound of beef or lamb through a meat chopper twice with two medium-sized onions. Add lightly a teaspoon of finely chopped parsley, a shaving of garlic, pinch of red pepper, salt, a small pinch of Spanish saffron, one of allspice, and the juice of a large sour orange or grapefruit. Heat a tablespoon of color (No. 119) in a frying pan; add the mince, cover and simmer until cooked ; then turn out on a hot platter and garnish with strips of fried bacon and sausages.
290, HACHIS— ITALIAN
Chop a pound of cold roast beef with a parboiled calf's brain. Add a tablespoon each of olive oil, anchovy sauce, the yolks of four eggs, salt and paprika. Fry like hash or bake in the oven and serve with tomato sauce.
291. HAGGIS—SCOTCH
Run the tongue, liver and kidneys of a sheep through a chopper with half a pound of bacon and two thick slices of bread. Season with a teaspoon of onion juice, salt, cayenne and Worcestershire sauce, and stir in two slightly beaten eggs. Press into a greased mould, cover tightly and boil for two or three hours. Serve with Wow Wow sauce (No. 144).
292, HAM AND GREEN PEAS A LA MANDARIN- CHINESE
Throw two pounds of green peas, shelled, into a saucepan with just enough water to cover, and boil until tender. Cut half a pound of ham into thin strips and fry until brown. Add the peas, mix well and pour over them four wellbeaten eggs. Cook for two minutes, then serve.
293. HAM TORTILLA— MEXICAN
Records on this page
FricoGoulashHam and Green Peas a la MandarinHam Tortilla