Chilli Con Carne

Ingredients

• Round steak, 2 pounds
• Flour, 4 tablespoons
• Garlic bud, 1
• Melted butter, or drippings, 2 tablespoons
• Dried Chilli peppers, 4 pods
• Salt

Method

1. 1

   Remove all seeds from the pepper pods.

2. 2

   Soak the pods in a pint of warm water until they are soft, then scrape the pulp from the skin into the water, discarding the skins and saving the pulp and the water.

3. 3

   Cut the steak into small pieces, and cook in a hot frying-pan with 2 tablespoons of melted butter, or drippings, until well browned.

4. 4

   Add the flour and mix thoroughly, then add the sliced garlic and the pint of chilli water.

5. 5

   Simmer about 2 hours; or until the meat is tender; adding hot water if needed.

6. 6

   When done, the sauce should be of good consistency.

7. 7

   Season to taste, with salt.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 18. The excerpt below is the record exactly as published.

salt, and cayenne, or black pepper to taste. VEAL TERRAPIN Cold veal, 1 pint, Eggs, 6, Minced lemon-peel, 1 tablespoon, Cream, or cream-sauce, 1 cup, Salt, pepper, nutmeg. Cut the veal in dice. To each pint of cut veal add 6 eggs boiled fifteen minutes and chopped fine. Sprinkle with pep- per and salt. Add the lemon-peel, a little grated nutmeg, or sweet marjoram, or summer-savory, according to the flavor desired, also add the cream or cream-sauce, 1 cup to each pint of cut veal. Let it come to a boil, heat all together, and serve hot. Garnish with toast-points, and olives. VEAL SOUFFLE WITH MUSHROOM-SAUCE Butter, 2 tablespoons. Cornstarch, 3 level tablespoons. Flour, 1 tablespoon, Salt, % teaspoon. Chopped veal, 1 cup. Soft bread-crumbs, % cup, Eggs, 3, Hot milk, or stock, 1 cup. Make a sauce of the butter, cornstarch, milk, and season- ing, salt and pepper to taste, and when cooked and smooth, beat well and add the chopped veal and bread-crumbs. Re- move from the fire, add the yolks of the eggs, well-beaten, and stir in the whites beaten stiflfly. 56 AROUND-THE-WORLD COOK BOOK ENTEiES Place it in a buttered dish, standing in a pan of hot water, bake in a moderate oven 30 minutes, and serve with mush- room-sauce made as follows: Butter, 4 level tablespoons. Carrot, 1 slice. Onion, 1 slice. Cornstarch, 3 level tablespoons, Flour, 1 tablespoon. Veal-stock, 2 cups. Salt, pepper, bay leaf. Mushrooms, chopped, 1 cup. Kitchen bouciuet. Melt the butter, to which add the carrot, onion, and half a bay leaf, and 1 sprig of parsley, and cook for 5 minutes, then add the cornstarch and flour, season with salt and pepper to taste, and gradually add 2 cups of the stock in which the veal was cooked, and cook again for 5 minutes. Strain the sauce, reheat, and add V2 teaspoon of kitchen bouquet, and the cup of chopped mushrooms. Serve the veal souffle with this sauce from a gravy boat. SWEETBREAD CROQUETTES Sweetbreads, 1 pair, Fat pork, Tongue, i/^ pound (cold, boiled), Onion, 1/2, Eggs, 3, Parsley, bread-crumbs. Butter, Salt and pepper. Parboil the sweetbreads for 5 minutes, then trim off the string and pipe. Lard them well with strips of fat pork, 57 ENTREES AROUND-THE- WORLD COOK BOOK about the size of a match, and fry them a light brown, in butter. Chop the tongue and sweetbreads fine, mix them well to- gether, grate the half of an onion and chop a few sprigs of parsley, and add them, with salt and pepper to the rest. Then add the yolks of the eggs, beaten light, to some of the gravy that the sweetbreads have been cooked in, and thoroughly mix together. When cool and firm, shape into croquettes, dip them into the egg, and then into bread-crumbs, and fry in smoking hot butter or lard until a golden brown. Lay them on brown paper to drain, and serve with French canned peas, while still hot. SWEETBREAD PATTIES GERMAN Sweetbreads, 1 pair, Milk, 1 pint, , Butter, 2 tablespoons, Eggs (yolks, only), 6, Flour, 4 tablespoons, Sherry wine, 2 tablespoons, Salt, and Cayenne pepper. Parboil the sweetbreads and let them cool. Melt the butter in a pan, and to this add the milk and flour, mixed together, and stir briskly until boiling. Season with salt and Cayenne pepper to taste. Cut the sweetbreads into small pieces, put them into the mixture, and cook for 5 minutes. Take off of the fire, add the beaten yolks of the eggs, and the sherry, and serve in patty shells. 58 AROUNIXTHE- WORLD COOK BOOK ENTREES pAxf DE FOIE GRAS, NO. 1 Calf's liver, 1, Calf's tongue, 1, Melted butter, i^ cup, Cayenne, y^ teaspoon, Ground cloves, i/i teaspoon, Worcestershire, 1 tal)lespoon, Made-mustard, 1 teaspoon, Onion juice, 1 teaspoon, * Boiling water, 1 tablespoon. Boil the liver until very tender, in slightly salted water; and in another vessel boil the tongue. They should both be cold and firm when later used. Pound the liver in a mortar, moistening it gradually with the melted butter. When it is a smooth paste put into it all the seasoning, and the water, and pack it firmly into jars, inserting here and there, bits of the tongue, which have been cut and pared for this purpose. When the jars are firmly packed, cover the tops with melted butter. Cover lightly, and set in a cool place. Pilf DE FOIE GRAS, NO. 2 Calf's liver, 1 pound, Olives, 6, Peppercorns, 6, Butter, 4 ounces. Salt, % teaspoon. Bay leaf, 1, Parsley sprigs. Place the liver, olives, parsley, and bay leaf in a sauce- pan, and cover with boiling water. Only use 1 bay leaf and 59 ENTKf ES AROUND-THE-WORLD COOK BOOK 2 sprigs of parsley. Add the salt and peppercorns. Sim- mer for two hours, gently. Set off, and when cool, cut the liver into thin slices. Place in a bowl, strain the broth over it, and let it stand overnight. Next morning take out the meat, pound it to a pulp, adding gradually the 4 ounces of butter beaten to a cream. Press all through a sieve, add more salt if needed, then pack in glass jars, and keep closely covered until needed for use. CASSEROLE OF LIVER AND RICE Kice, 1 cup, Calf's liver, 1 pound, Butter, 2 tablespoons, Milk, or stock, 2 cups. Browned flour, 1 tablespoon, Salt, pepper, kitchen bouquet. Boil the rice, add the butter. Line a well-greased casserole with this, pressing it against the sides and leaving a hollow in the center. Boil the liver, drain it and chop fine. Heat in a saucepan, the milk or stock, add to it the flour and kitchen bouquet, then the minced liver ; and put this mixture into the casserole of rice. Sprinkle with bread-crumbs, and set in the oven to brown. CHILLI OON CARNE MEXICAN Round steak, 2 pounds, Flour, 4 tablespoons. Garlic bud, 1, Melted butter, or drippings, 2 tablespoons, Dried Chilli peppers, 4 pods, Salt. 60 AROUND-THE-VVORLD COOK BOOK EKTRfES Remove all seeds from the pepper pods. Soak the pods in a pint of warm water until they are soft, then scrape the pulp from the skin into the water, discarding the skins and saving the pulp and the water. Cut the steak into small pieces, and cook in a hot frying- pan with 2 tablespoons of melted butter, or drippings, until well browned. Add the flour and mix thoroughly, then add the sliced garlic and the pint of chilli water. Simmer about 2 hours; or until the meat is tender; adding hot water if needed. When done, the sauce should be of good consistency. Season to taste, with salt. CHILLI CON CARNE

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