Hot Tamales

Ingredients

• one pint of finely ground boiled beef
• four tablespoons cayenne pepper
• thickly sprinkled with corn meal
• half dozen pepper corns

Method

1. 1

   To one pint of finely ground boiled beef, add four tablespoons cayenne pepper; mix thoroughly.

2. 2

   Put a tablespoon of this mixture into a shuck thickly sprinkled with corn meal and tie securely.

3. 3

   When a number have been filled, drop them into the broth in which the beef was boiled, and add half dozen pepper corns.

4. 4

   Boil until the meal is cooked.

5. 5

   Serve in thin cases, as soon as taken from the fire.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 33. The excerpt below is the record exactly as published.

Hot Tamales. — To one pint of finely ground boiled beef, add four tablespoons cayenne pepper; mix thoroughly. Put a tablespoon of this mixture into a shuck thickly sprinkled with corn meal and tie securely. When a number have been filled, drop them into the broth in which the beef was boiled, and add half dozen pepper corns

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