Carbonada a la Criolla (Stewed Meats)

Ingredients

• a pound of the gigot of mutton
• mixed spices
• pepper
• salt
• a suspicion of cayenne pepper
• a pounded clove of garlic
• two teacupfuls of water
• one tablespoonful of tarragon vinegar
• chopped vegetables such as onions, carrots, turnips, French beans, soaked dried beans, peaches, sliced pumpkins, potatoes, and the grated rind of a lemon

Method

1. 1

   Cut mutton into thin slices, layer in a jar with chopped vegetables, seasoning each layer.

2. 2

   Pour over water and vinegar, cover, and stew in a slow oven for 3-4 hours.

3. 3

   Serve hot with a border of rice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 26. The excerpt below is the record exactly as published.

Carbonada a la Criolla (Stewed Meats) Tortilla de Haba con Salsa de Tomate (Haricot Bean Omelet) Puchero a la Criolla (Boiled Fowl and Vegetables) Asado (Grilled Beef) Dulce de Leche con Almendras (Milk and Almond Cream) Huevos Quimbos Cabellos de Angel (Custards) (Angel's Hair) Fruta (Fruit) Cafe (Coffee) 40 ARGENTINE Matambre. (Cold Rolled Beef.) Matambre is the thin piece of flesh over the ribs and running into the flank, and has to be cut off with a little fat along with it. Spread it out on an ashet, and sprinkle salt and pepper (not cayenne) and pieces of hard-boiled egg over it. Leave it for twenty-four hours, then roll it up, and tie it tightly with string. Leave it two days and then boil it till tender. Serve it in slices, cold. Lenguas. (Cold Tongue.) Trim off the coarse part of the root. Rub the tongue with salt, sugar, and pounded allspice, and let it lie in this for a week, rubbing every day. Rub dry and put in a pot of water and bring to the boil, skimming carefully, and boil for an hour. Then put in the pot a bunch of fine herbs, two bay leaves, and a sliced head of celery. Place to the one side of the fire and stew slowly for another hour. Remove the skin and shape it as desired. Then glaze and cut in thin slices. Sopa-Cola de Terneros. (Calves'-tail Soup.) Plot in boiling water six calves' tails, scrape off the hair, cut each of them in two, blanch and refresh them in water, drain them well, and sponge them on a cloth. Mince one onion and one leek, fry them in butter with nearly half a pound of raw ham cut in dice, add to this the calves' tails, leave them on the fire for a while, sprinkle over them two tablespoonfuls of flour, fry them a few 4i BANQUETS OK THE NATIONS seconds more, and moisten by degrees with two quarts of broth ; add to the above one carrot, a piece of celery, and a bunch of parsley and aromatics. Bring the liquid to the boil, stirring with a spoon, then remove the stewpan back, to let the soup simmer gently until the tails be done. Now drain, trim, and range them in a soup tureen in which you have placed some cooked vermicelli ; then pour the liquid in, after passing it through a colander. Pescado-Raya con Salsa Blanca. (Boiled Skate and White Sauce.) Take the skate, scale and clean, and cut in handy pieces. Cook them in boiling water with a little vinegar, parsley, and pepper. Remove skin and bones carefully, seeing that the pieces of fish are kept whole. Put them on an ashet, and serve, with a good white caper sauce poured over. White Sauce. Break the butter in small bits, and put it into a small saucepan, with cream, sweet milk, or a mixture of either, in the proportion of a small spoonful to the ounce of butter. Dredge a little flour over it, and, holding the vessel over the fire, toss it quickly round till the butter melts into the consistence of a very thick cream. Let it boil up and no more. Any additions in the nature of flavourings can be added to this. 42 ARGEN 1'INE Empanadas. (Meat Turn-overs.) Make a good dough of flour, milk, eggs, suet and salt. When ready, take a piece sufficient for one person. Roll it with a roller in an oval form, and put in the centre the minced meat. Then double over the dough in equal parts, sticking the edges with water. When ready, double the edges over all round, so that the meat does not escape. Then place in the oven till cooked. The Mince Is made as follows : — Take a piece of cooked mutton ; cut it, and mince it very small ; put in olives (without the stones), yolks of hard-boiled eggs, salt, mixed spices, a little red pepper, and a few stoned raisins. Carbonada a la Criolla. (Stewed Meats.) A pound of the gigot of mutton does very well for this. It should be cut into small thin slices, and placed in a stone jar in layers, alternating with chopped vege- tables, such as onions, carrots, turnips, French beans, soaked dried beans, peaches, sliced pumpkins, potatoes, and the grated rind of a lemon. Season each layer well with mixed spices, pepper, salt, and a suspicion of cayenne pepper, and a pounded clove of garlic. Pour over all two teacupfuls of water and one tablespoonful of tarragon vinegar

Cook this with the app: pantry check, scaling, and the assistant.