Migas

Ingredients

• Soak stale bread
• plenty of lard
• ground chile
• chopped onion
• a pinch sweet marjoram
• plenty of fresh cheese crumbled up
• stoned olives
• hard-boiled eggs chopped

Method

1. 1

   Soak bread and squeeze out water.

2. 2

   Mix with lard, ground chile, onion, and marjoram.

3. 3

   Stir in fresh cheese and cook for ten minutes.

4. 4

   Dress with olives and chopped eggs.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 5. The excerpt below is the record exactly as published.

ground chile, a little cayenne pep- per, and dissolve all in good vinegar. Put the slices in this for one hour, and then lay them aside to dry ofif. To use, grease them with a little butter, and broil. PAPAS RELLENAS (peru). (Stuffed Potatos) : Mash potatos soft and moist and sea- son well with salt and pepper. Mince up cooked beef, and make a cone of it, with raisins, clove, a little good port wine, minced hard-boiled egg and stoned ripe olives. Cover this with the batter of mashed potato, forming a ball, and fry in hot lard like doughnuts, to a golden brown. Tamal criollo (peru). (Creole Tamales) : Take white hulled corn and mash thor- oughly. Put in a clean covered dish. Put in a pot to boil, a little water with morsels of fresh pork (or chicken), with salt. When it comes to a boil, take out the meat and wet up the corn-dough with this broth. Warm a pound of lard or but- ter, add ground chile and a little anise, and mix this thoroughly with the dough. Fry the pieces of meat well with a little lard and plenty of ground chile. Make a wrapper of clean corn husks six or eight inches long, lapping so they will thoroughly enclose an oblong roll two inches in diameter. Tie one end SPANISH-AMERICAN COOKERY. 3 with corn husk. Lift half the wrapper, and in the lower cradle put a handful of the corn-dough ; nest in its center a piece of the meat, a little of the sauce in which the meat was fried, a stoned ripe olive, three or four roasted peanut kernels (peeled), and a small piece of hard-boiled egg. Cover all with another portion of the corn-dough, draw the corn-husk wrap- per over the whole and tie the other end, making the package oblong. A pot of boiling water, fairly salted, must be ready ; and in this the tamales should be boiled three hours. HU ATI A (PERU). Boil fresh pork and then fry it. Boil good sweet potatos separately. Prepare a sauce with plenty of lard, ground chile, salt, cumin and the juice of a sour orange (or lemon) in a stew- pan. Put in the meat, cut in pieces, and the sweet potato in slices, and cook slowly two hours. P.IFSTEK A LA CI-IORRILLANA (PERU). In a smother of tomatos, onions, pepper, shredded green pep-» pers and a little vinegar, all with plenty of lard, cook the beef- steak in slices until thoroughly done. Serve with boiled sweet and white potatos, sliced. PERUVIAN AEBONDIGAS. (Stuffed green peppers; the Mexican Albondiga is entirely different) : Boil mutton till tender. Scald large green chile peppers and remove their thin outer skin. Hash the meat and make it into a stuffing with raisins, stoned ripe olives and hard-boiled eggs minced fine. Fill the peppers with this stuffing, and put them in a pot in which has already been prepared a sauce of tomatos, whole red chile peppers, raisins, onion and a little broth, and heat slowly, twenty minutes, without stirring. Garlic can be added. MEXICAN TAMALES. A good Mexican recipe for tamales is as follows : Place some ripe corn with a little piece of lime, and enough of water to well cover it, on the fire and let boil until the corn LANDMARKS CLUB COOK BOOK. begins to peel. When it is cool, rub between the hands until the skin and the kernel separate. Rinse in several waters, and with a knife pick the little black points out of each grain, and leave it soaking in water out in the air over night — the Mexi- cans believe the dews possess special virtue for blanching the corn, and a good cook prides herself on the whiteness of her tamales. The next day the corn is ground on the metate (in a mortar will do). Then for nine pounds of the prepared corn take a pint of warm water and an ounce of salt ; mix and heat with the hands, adding gradually 2 lbs. of melted lard. Continue heating until when you place a little ball of the dough on water it will float. Have some dried corn husks ready (which have been well washed), and on each husk place a generous spoonful of the dough; add some guiso (stuffing), tie up and steam for about four hours. Guiso. — Toast some red peppers, taking care that they do not burn ; then soak them in tepid water until they are soft. Remove the seeds and veins ; grind in a mortar with a piece of bread fried in lard a little bit of chocolate, some cinnamon, all moistened with a little stock, in which a small bit of pork has been boiled. Put all these, with a little lard, into a saucepan, and when it bubbles, add the pork minced fine. Let it boil up, and it is ready for the dough. SwELT Tamales. — Are made in precisely the same way, only that the salt is omitted and i lb. of white sugar added, and rai- sins, cut up almonds and anise seed are put in the dough ac- cording to taste. Of course, the above quantity makes a large number of ta- males. They are difficult to make well, but are extremely del- icate and delicious. PATITAS CON MAN I (PERU). (Trotters with Peanuts) : Sheep’s feet or pig’s feet thor- oughly boiled ; parboiled potatos, quartered, are to be put in a smother made with plenty of roasted peanuts, part whole, pai t ground up, and seasoned with allspice. Fry all together in this batter for ten minutes, stirring constantly. If very thick, add a little broth. Spanish- American cookery. 5 PAPAS CON AJI (PERU). (Peppered Potatos) : Boil potatos of the best quality, not too soft. Make a smother of the best red chile (Mexican pep- pers), much lard, fresh cheese chopped fine, a little chopped onion, and a little fine vinegar. Put this in a saucepan, put in the potatos whole, and stir well while cooking, about 20 min- utes. Add a little broth, that the sauce may not be too thick. CARNE EN ADQBO (PERU). ♦ (Meat in Pickle-sauce) : Cut into small lumps a good-sized piece of fresh pork, and put it to fry. When half fried, add chopped onion and plenty of ground red chile, stir well, add a little strong vinegar, and cook 15 minutes. MIG AS (PERU). Soak stale bread, squeeze the water out, put it in a smother with plenty of lard, ground chile, chopped onion and a pinch sweet marjoram ; add plenty of fresh cheese crumbled up, and stir all constantly till well mixed, say ten minutes. Dress with stoned olives (ripe), crumbled fresh cheese and hard-boiled eggs chopped. Goat’s cheese is best for Migas

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