Cut a flank steak into cubes. Chop an onion, a chile
pepper and a tomato fine, and fry slowly in a large spoon
of lard with the meat, adding a little water, from time to
time, to keep from burning. When brown add enough boil-
ing water to make a pint of gravy and simmer until the beef
is tender ; then season with salt and a teaspoon of chile
powder✪ Tamale Loaf. Skim out the meat and pass through a fine
chopper, return to the gravy and thicken with white corn-
meal — enough to make it like thick mush. Press it into
a greased bread tin with a weight on it and when cold
cut in thick slices and frv. Serve with chile sauce (No.
117).
335. TAMALE PUDDING— MEXICAN
Remove fat and bones from two pounds of fresh pork
cut into small pieces and simmer until tender. Strain from
the broth and brown slightly in a large spoon of color (No.
119). Add a cup of the broth, salt, and a tablespoon of
chile powder and cook slowly. Heat a can of kornlet with
a little milk, salt and a teaspoon of sugar. Add a table-
spoon of melted lard and a beaten egg. Spread a layer on a
pudding dish ; then a layer of the meat, and sprinkle with
ripe olives, sliced✪ Tamale Pudding— Mexican, and repeat until the dish is full. Bake
for an hour in a slow oven, sprinkling with water if too
dry. Chicken can be used instead of pork.
336. TOAD IN THE HOLE— AUSTRALIAN
Cut a pound of round steak into finger lengths nearly an
inch thick, and fry for a few minutes in dripping with half a
04 ENTREES AND LUNCH DISHES
minced onion ; then add barely enough water to cover and
simmer until tender. Drain and roll each piece in a mix-
ture of salt, pepper, and chopped parsley; then place in a
greased pudding dish irregularly, with some of the pieces
standing on end. Heat the pan very hot and pour over
the meat a batter made of two eggs, well beaten, a cup
of milk, three tablespoons of flour sifted with a teaspoon
of baking powder, a pinch of salt and a teaspoon of melted
butter✪ Toad in the Hole—Australian. Beat all very hard and, in pouring it into the pan,
take care that several pieces of the meat stick out of the
batter. Bake about half an hour in a quick oven.
337. TORTAS DE CARNE— SPANISH
Mix a cup of finely minced meat with one of cooked vege-
tables of any kind. Season with onion juice, salt and
paprika✪ Tortas de Carne—Spanish; form into round flat cakes which dip into batter
(No. 446), and fry in deep lard. Serve with tomato sauce
(No. 143).
338. TORTAS DE TERNERA— PERUVIAN
Chop a pound of veal very fine, mix it with half a cup of
almonds — blanched, chopped and pounded — a hard egg, cut
up, and half a cup of sliced olives. Put all in a saucepan
with a cup of broth, salt and pepper to taste. Stew until
the veal is cooked; then add a tablespoon of brown roux✪ Tortas de Ternera—Peruvian
(No. 138), or enough to make the mixture quite thick.
Spread on a platter to cool, form into flat cakes, dust with
flour and fry until brown in a little lard. Serve with Span-
ish sauce (No. 141), or tomato sauce (No. 143).
339. TRIPE— MEXICAN ✪ Tripe—Mexican
Page 51 · 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
Cut a flank steak into cubes. Chop an onion, a chile pepper and a tomato fine, and fry slowly in a large spoon of lard with the meat, adding a little water, from time to time, to keep from burning. When brown add enough boiling water to make a pint of gravy and simmer until the beef is tender ; then season with salt and a teaspoon of chile powder. Skim out the meat and pass through a fine chopper, return to the gravy and thicken with white cornmeal — enough to make it like thick mush. Press it into a greased bread tin with a weight on it and when cold cut in thick slices and frv. Serve with chile sauce (No. 117).
335. TAMALE PUDDING— MEXICAN
Remove fat and bones from two pounds of fresh pork cut into small pieces and simmer until tender. Strain from the broth and brown slightly in a large spoon of color (No. 119). Add a cup of the broth, salt, and a tablespoon of chile powder and cook slowly. Heat a can of cornmeal with a little milk, salt and a teaspoon of sugar. Add a tablespoon of melted lard and a beaten egg. Spread a layer on a pudding dish ; then a layer of the meat, and sprinkle with ripe olives, sliced, and repeat until the dish is full. Bake for an hour in a slow oven, sprinkling with water if too dry. Chicken can be used instead of pork.
336. TOAD IN THE HOLE— AUSTRALIAN
Cut a pound of round steak into finger lengths nearly an inch thick, and fry for a few minutes in dripping with half a
minced onion ; then add barely enough water to cover and simmer until tender. Drain and roll each piece in a mixture of salt, pepper, and chopped parsley; then place in a greased pudding dish irregularly, with some of the pieces standing on end. Heat the pan very hot and pour over the meat a batter made of two eggs, well beaten, a cup of milk, three tablespoons of flour sifted with a teaspoon of baking powder, a pinch of salt and a teaspoon of melted butter. Beat all very hard and, in pouring it into the pan, take care that several pieces of the meat stick out of the batter. Bake about half an hour in a quick oven.
337. TORTAS DE CARNE— SPANISH
Mix a cup of finely minced meat with one of cooked vegetables of any kind. Season with onion juice, salt and paprika; form into round flat cakes which dip into batter (No. 446), and fry in deep lard. Serve with tomato sauce (No. 143).
338. TORTAS DE TERNERA— PERUVIAN
Chop a pound of veal very fine, mix it with half a cup of almonds — blanched, chopped and pounded — a hard egg, cut up, and half a cup of sliced olives. Put all in a saucepan with a cup of broth, salt and pepper to taste. Stew until the veal is cooked; then add a tablespoon of brown roux (No. 138), or enough to make the mixture quite thick. Spread on a platter to cool, form into flat cakes, dust with flour and fry until brown in a little lard. Serve with Spanish sauce (No. 141), or tomato sauce (No. 143).
339. TRIPE— MEXICAN
Records on this page
Tamale LoafTamale Pudding— MexicanToad in the Hole—AustralianTortas de Carne—SpanishTortas de Ternera—PeruvianTripe—Mexican