Casserole
From San Rafael cook book, 1906, 1906
Serves 4
Tomato sauce recipe included.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 24. The excerpt below is the record exactly as published.
2 teasipoons salt; simmer gently until bones and meat can be easily separated, then draicj off % qt. of the juice, being sure to get most of the fat. Sift gently into this liquid, while stirring Tiriskly l^^ or 2 cups fine corn raeal and cook until it itJoes not taste Taw. It must be thick enough to leaiVia the pan as yon stir. Remove ;garlic and peppers, separate bones, gristle and skin from the meat, pull into pieces and return the balance of liquid which should be about 1 ■cup. Add to this 1 cup tomatoes, about 2 tablespoons corn meal, more :salt to taste, boil until just moist; add 2 dozen olives and; 2 dozen rais- ins last. Line a bread pan with your corn mieal paste, pour in meat, ■cover with pats of corn meal. B'ake % to %hr. in hot oveni in pan of water. You can also thicken the entire miixture with corn meal and turn "into pan. Timbal moMis lined and filled make a very satisfactory indi- vidual dish as it is difficult to serve the large loaf in slices. If one 'Objects to veal or pork substitute beef from the neck and flank fat. CASSEROLE — Mrs. Thos. S. Bonneau. % lb. fine chopped cooked meat, % teaspoon salt and white pepper, % teaspoon Marjoram and thyme and celery salt, V4, teaspoon minced •onion and parsley, a dash of cayenne pepper, 3 tablespoons cracker •crumbs, 1 egg well beaten. Warm water or stock enough to make a paste.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.