Heat a large spoonful of color (No. 119) in a frying pan
and fry in it half a cup of well-washed rice. When a nice
brown remove to a mortar and pound ; then simmer in a cup
and a half of boiling broth until tender and of the con-
sistency of mush. Cover the bottom of a pudding dish with
this and place on it a layer of cold pork, minced and sea-
soned, then more rice and some chopped pickle ; then a layer
of chopped cooked sausage, mixed with crumbs and a
92 ENTREES AND LUNCH DISHES
chopped hard-boiled egg. Have the rice for the last layer,
pour a beaten egg over all✪ Sopa Rellena— Peruvian and bake in a moderate oven.
330. STUFATA— FLORENTINE
Cut a pound of beef shin, from the bone, into small
squares ; fry a sliced onion in dripping; skim out and brown
the beef; add a tablespoon of flour and, when brown, add
two cups of soup stock, half a tablespoon of conserve (No.
121) or half a cup of tomato sauce, salt and paprika to taste✪ Stufata— Florentine.
Cover and simmer until tender, then pour over pieces of
dried toast or boiled spaghetti in a deep platter.
331. SOUTH PARK SWEETBREADS
Blanch and boil three fine sweetbreads and divide into
neat portions. Rub the yolks of four hard-boiled eggs to
a paste with one-third of a cup of fresh butter and a table-
spoon of brandy. Melt a tablespoon each of butter and
Hour in an omelette pan ; add a generous cup of thin cream,
salt and cayenne and a grating of nutmeg. When the sauce
thickens add the paste and whites of the eggs, chopped;
then half a wine glass of sherry✪ South Park Sweetbreads and the sweetbreads. Heat
through, but do not bring to a boil, and serve with hot
biscuits.
332. TAGLIARINI AND BEEF— ARGENTINA
Cut a pound and a half of top round steak into two-inch
strips and fry brown with half a cup of tomatoes and a
chopped onion in a tablespoon of color (No. 119), and a
fourth cup of olive oil. Add two tablespoons of chopped
dried mushrooms, which have soaked in water for half an
hour, and a cup of claret. Cover and simmer until the beef is
tender. Strain the sauce over half a pound of boiled tag-
liarini✪ Tagliarini and Beef— Argentina (No. 474), and mix thoroughly; then spread on a
hot platter and place the beef on top.
333. TAMALE— A NATIONAL DISH OF MEXICO
Boil a pound of fresh pork, or veal, or a small fowl until
tender ; then remove skin and bones and shred coarsely.
Scald a cup and a half of white corn meal in enough of the
broth, Avell salted, to make a stiff mush to which add a ta-
blespoon of lard. Fry the meat slightly in a large spoon
of color (No. 119), then skim out and stir in a little ground
EXTREES AND LUNCH DISHES 93
chile, a tablespoon of flour and enough broth to make a
very thick sauce, which add to the meat, also a dozen ripe
olives and a sliced hard boiled egg. Have ready five
dozen or more selected dried corn leaves✪ Tamale— A National Dish of Mexico, which have been
soaked in tepid water until pliable. Dry them and cut in
uniform lengths ; then gather into bunches of ten and tie
at one end. Form the meat mixture into two-inch oblong
rolls, place each on a leaf in a tamale, and fold in another
leaf; then spread layers of the cornmeal mush on the inside
of the other leaves. When all are tried, roll to look like a
large bon-bon, tie the ends and cook in boiling water for
about two hours.
334. TAMALE LOAF ✪ Tamale Loaf
Page 50 · 6 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
Heat a large spoonful of color (No. 119) in a frying pan and fry in it half a cup of well-washed rice. When a nice brown remove to a mortar and pound ; then simmer in a cup and a half of boiling broth until tender and of the consistency of mush. Cover the bottom of a pudding dish with this and place on it a layer of cold pork, minced and seasoned, then more rice and some chopped pickle ; then a layer of chopped cooked sausage, mixed with crumbs and a
chopped hard-boiled egg. Have the rice for the last layer, pour a beaten egg over all and bake in a moderate oven.
330. STUFATA— FLORENTINE
Cut a pound of beef shin, from the bone, into small squares ; fry a sliced onion in dripping; skim out and brown the beef; add a tablespoon of flour and, when brown, add two cups of soup stock, half a tablespoon of conserve (No. 121) or half a cup of tomato sauce, salt and paprika to taste. Cover and simmer until tender, then pour over pieces of dried toast or boiled spaghetti in a deep platter.
331. SOUTH PARK SWEETBREADS
Blanch and boil three fine sweetbreads and divide into neat portions. Rub the yolks of four hard-boiled eggs to a paste with one-third of a cup of fresh butter and a tablespoon of brandy. Melt a tablespoon each of butter and Hour in an omelette pan ; add a generous cup of thin cream, salt and cayenne and a grating of nutmeg. When the sauce thickens add the paste and whites of the eggs, chopped; then half a wine glass of sherry and the sweetbreads. Heat through, but do not bring to a boil, and serve with hot biscuits.
332. TAGLIARINI AND BEEF— ARGENTINA
Cut a pound and a half of top round steak into two-inch strips and fry brown with half a cup of tomatoes and a chopped onion in a tablespoon of color (No. 119), and a fourth cup of olive oil. Add two tablespoons of chopped dried mushrooms, which have soaked in water for half an hour, and a cup of claret. Cover and simmer until the beef is tender. Strain the sauce over half a pound of boiled tagliarini (No. 474), and mix thoroughly; then spread on a hot platter and place the beef on top.
333. TAMALE— A NATIONAL DISH OF MEXICO
Boil a pound of fresh pork, or veal, or a small fowl until tender ; then remove skin and bones and shred coarsely. Scald a cup and a half of white corn meal in enough of the broth, well salted, to make a stiff mush to which add a tablespoon of lard. Fry the meat slightly in a large spoon of color (No. 119), then skim out and stir in a little ground
chile, a tablespoon of flour and enough broth to make a very thick sauce, which add to the meat, also a dozen ripe olives and a sliced hard boiled egg. Have ready five dozen or more selected dried corn leaves, which have been soaked in tepid water until pliable. Dry them and cut in uniform lengths ; then gather into bunches of ten and tie at one end. Form the meat mixture into two-inch oblong rolls, place each on a leaf in a tamale, and fold in another leaf; then spread layers of the cornmeal mush on the inside of the other leaves. When all are tried, roll to look like a large bon-bon, tie the ends and cook in boiling water for about two hours.
334. TAMALE LOAF
Records on this page
Sopa Rellena— PeruvianStufata— FlorentineSouth Park SweetbreadsTagliarini and Beef— ArgentinaTamale— A National Dish of MexicoTamale Loaf