Mock Tamales (German Tamales)

Ingredients

• Remnants of roasts, especially veal, pork, chickens and beef
• add onion or juice of onion
• season highly with cayenne pepper
• a little chile
• salt
• grated lemon
• celery salt
• marjorie
• parsley
• two eggs beaten
• thin batter of flour
• two eggs
• salt
• water

Method

1. 1

   Chop the meats very fine, add onion, season with cayenne, chile, salt, grated lemon, celery salt, marjoram, and parsley.

2. 2

   Mix thoroughly with beaten eggs.

3. 3

   Make German pancakes with flour, eggs, salt, and water, fry them, fill with the meat mixture, roll, and place in a baking pan.

4. 4

   Baste with soup stock and bake for half an hour, keeping moist.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 52. The excerpt below is the record exactly as published.

MOCK TAMALES (GERMAN TAMALES). Remnants of roasts, especially veal, pork, chickens and beef — chop very fine, add onion or juice of onion, season highly with cayenne pepper, a little chile, salt, grated lemon, celery salt, marjorie, parsley, all finely prepared, two eggs beaten, all mixed thoroughly. The covering is made of German pancakes, a thin batter of flour, two eggs, salt and water

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