Menudo

Ingredients

• 1 dozen large perch, cleaned and wiped very dry
• seasoned well with cayenne pepper, black pepper and salt
• a bunch of mint
• a piece of onion
• ham
• chorizo (a species of sausage)
• 1 qt. of good vinegar
• 2 qts. of the liquor of the boiled fish
• mace, cloves, whole black pepper, cayenne pepper, mixed mustard, catsup, sweet oil, salt

Method

1. 1

   Boil the tripe in salted water.

2. 2

   Pour off the water and add fresh water with mint, onion, ham, and chorizo.

3. 3

   Remove ham and chorizo when half boiled.

4. 4

   Fry tomatoes in lard and add to the pot with spices.

5. 5

   Boil until seasoned.

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 7. The excerpt below is the record exactly as published.

MENUDO. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Tripe, after being cleaned must be boiled in water with salt in it. When the water boils, it must be poured off and fresh water with salt, a bunch of mint, a piece of onion, ham and chorizo (a species of sausage) put into the pot.' The ham and chorizo must be taken out as soon as they are half boiled, some tomatoes must be fried with lard and then thrown into the pot together with the ham and chorizo, red pepper, cinnamon, cloves and garlic are then to be added to season it. The tripe ought to be boiled before the other ingredients are put in. 22 RARE OLD RECEIPTS BOSTON BROWN BREAD. Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes, Ardmore, Pa. 3 cups of rye flour, 2 cups of corn meal, i l / 2 cups of wheat flour, 1 cup of Porto Rican molasses, iy 2 pints of milk, a pinch of salt, I teaspoonful of soda, dissolved in a little hot water. Mix well to- gether, put in a very tight mold, and boil 4 hours — serve hot. This is very good. CORN SLAPS. Mariana Emory Robinson, " Waverly-on-Chester," E. Shore of Maryland. Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa. 1 pt. of white southern corn meal, 2 eggs, beaten very light, scald the meal into a stiff dough, add the eggs, thin with fresh milk until very thin. 1 tablespoon of flour prevents it from sticking. GRAHAM GEM. Contributed by Miss Anne H. Wharton, Philadelphia, Pa. 9 tablespoonfuls Graham flour, 2 teaspoonfuls Royal baking powder, 1 teaspoonful sugar, J^ teaspoonful salt. Stir in enough water to make the mixture a proper consistency to drop into tins. Beat hard and drop into well-heated tins, and bake in a quick oven. Crisp and delicious. SPONGE CAKE. Contributed by Sarah Biddle Cabeen, Philadelphia. 1 doz. eggs — the weight of the eggs in sugar and half of the weight in flour, 1 lemon, the rind grated and juice. Beat the yolks of the eggs and sugar together. Add the whites, lightly beaten and stir in the flour. Then bake at once. RARE OLD RECEIPTS 23 CAVITCHED FISH. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. To 1 dozen large perch, cleaned and wiped very dry, seasoned well with cayenne pepper, black pepper and salt, and fried in sweet oil to a light brown color, add a few onions sliced and fried brown. When the fish are perfectly cold, put them in a deep vessel and strew the onions over them. Take 1 qt. of good vinegar, 2 qts. of the liquor of the boiled fish

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