Enchiladas

Ingredients

• one cup sausage
• one-half grated onion
• one tablespoon Worcestershire
• two tablespoons drippings
• two tablespoons of flour
• one cup soup stock
• one cup strained tomatoes
• two tablespoons vinegar
• one tablespoon Spanish pepper sauce
• sprinkle grated cheese on top

Method

1. 1

   Make a dough of cornmeal and wheat flour with water.

2. 2

   Roll into thin cakes and cook quickly.

3. 3

   Fill with a mixture of sausage, onion, and Worcestershire sauce.

4. 4

   Roll and pour over a sauce made from drippings, flour, stock, tomatoes, vinegar, and pepper sauce.

5. 5

   Top with cheese.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 15. The excerpt below is the record exactly as published.

e table- spoon Worcestershire. Simmer gently thirty minutes, then add chicken. Serve in ramekins. Enchiladas. Make a dough of cornmeal and wheat flour and water. Roll it out in thin, round cakes ; cook quickly in a pan that has not been greased, then roll in a cloth to keep soft and warm. Grind one cup sausage, add one-half grated onion, one tablespoon Worcester- shire satice, and fill the warm cakes with this mix- ture. Roll them when filled, and pour over them a sauce made of two tablespoons drippings into which two tablespoons of flour have been smoothed. Add one cup soup stock, one cup strained tomatoes, two tablespoons vinegar, one tablespoon Spanish pepper sauce. Sprinkle grated cheese on top

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