Mexican Meat Dumplings
From California Mexican-Spanish cook book, 1914
Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 8. The excerpt below is the record exactly as published.
ablespoons chili pulp. When well browned, add tablespoon flour and brown, add one can prepared tomato soup or two cups fresh chopped tomatoes, cook five minutes, strain and poiu' over hot steak, (larnish with nmshrooms and ripe olives browned in butter, sprinkled with salt and chile pepper and sprigs of parsley, or if cheese is liked, sprinkle grated yellow cheese over steak and sauce, melt in oven, serve hot, or use Span- ish prepared sauce. S2 MEXICAN-SPANISH RECIPES Spanish Steak (Economical) Select two pounds Ti])per round steak, sear on liot skillet on both sides till crust is formed; then one-half cup suet, half cup hot wa- ter, cover; cook slowh^ half hour, add salt and pepper. Fry one cup chopped onions in table- spoon lard until slightly brown; add tablespoon flour, can tomatoes, teas])oon oregano, two table- spoons areen chile pidp; spread over steak, cover and cook twenty minutes longer. Place on serv- ing dish, sprinkle with cheese, set in oven to melt cheese and serve hot. Flank Steak, Spanish Have butcher cris cross a flank steak. Rub into it flour, seasoned with salt and chile powTler, not too much, spread with lard or melted suet, make a filling of bread crumbs, tomato, chile pulp or powder, onion, aregano, bay leaf, salt, roll up and tie. Put tablespoon lard, cup tomato, little salt on top, cover and bake two or three hours slowly. Spanish Pork Tenderloin Cutlets Pound tenderloin out flat; cover ^with flour; seasoned with salt, pepj^er and chili powder. Fry brown in hot olive oil or bacon fat. Place tri- angles of toast in center of platter, arrange cut- lets standing around toast. Put lettuce cups around outside of cutlets and fill with half of MEXICAN-SPANISH RECIPES 83 [)ee]e(l tomato, sprinkled with cooked rice aiul parsley, salt and chile powder, or, tomatoes stuffed with a mixture of meat and rice, seasoned with salt, chile powder, onion and butter. Bake until brown on top. Garnish with parsley and s(^t twic;- of parsley in center of toast. Mexican Meat Cakes ^lix pork sausage and hamburger equal parts, to two cups meat add one cu]3 wet bread, add one egg, one-fourth cup onion, teas]30on salt, table- s])oon green chile pulp, mix and make into cakes one inch thick, put one cup prepared sauce in pan and heat, place meat in sauce, cover, simmer till done. Spanish Meat Cakes (Delicious) Use finely ground beef, veal or chicken — raw or cooked. To each cup meat, add one-half cup wet bread crumbs, one-fourth cup chopped mushrooms, browned in a little l:)utter, teaspoon onion juice, one-fourth cup white sauce and salt to taste. Make into round flat cakes ; fry in small amount olive oil and butter, until brown; make a sauce of six chopped olives, one-fourth cup nnishrooms, tablespoon onion, tablespoon flour in tablespoon each of olive oil and butter; add salt and paprika, and cup of fresh or canned toma- toes, and tablespoon green chile pulp, and pour around meat cakes. Sprinkle with chopped pars- lev. 84 MEXICAN-SPANISH RECIPES Mexican Meat Dumplings Mix one cup meat raw or eooked, add one-half cup chopped baeon, one-half eup tomatoes, tea- spoon salt, tablespoon ehile pnlp or chile powder, mix to thick donah with corn meal
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