Mole
From The encyclopaedia of practical cookery, 1892
Serves 6
Add pounded coriander-seeds for improvement.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 547. The excerpt below is the record exactly as published.
MOLE. — This is a very delicious Mexican ragout, which deserves a place at any table. Cut the flesh off a small turkey or half a large one, and chop it into small pieces ; put the meat in a saucepan with broth to cover, and stew until tender. C hop four tomatoes, and put them in a stewpan with two pounded pickled cap- sicums ; take the pieces of turkey out of the liquor, put them in with the tomatoes, and strain the liquor through a line hair sieve over them. Season to taste with salt, pepper, and a clove of garlic
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Cook this with the app: pantry check, scaling, and the assistant.