Peseado (Fillets of Mackerel)

Ingredients

• a couple of nice mackerels
• some tomato sauce

Method

1. 1

   Boil mackerels, cool, remove skin and bones, cut into pieces, and pour over tomato sauce.

2. 2

   Serve as a separate dish or with cold meats.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 181. The excerpt below is the record exactly as published.

Peseado (Fillets of Mackerel) Tamales (Croquettes of Sheep's Brains) Frijoles (Stewed Beans with Rice) Vaca Estofada (Stewed Beef) Enchiladas (Fried Tomatoes and Indian Corn) Asado de Res (Roast Mutton) Coles Morados (Browned Cauliflower) Barquillo de Papas (Potato Pudding) Miel Queso Tartinas (Honey Cheese Tartlets) Tortillas de Queso (Cheese Cakes) Fruta (Fruit) 45- MEXICO Pulque. (Milk of Aloes.) This refreshing and invigorating beverage is much indulged in by Mexicans. Tt is not an intoxicant, except in excessive quantities. When the American aloe or century plant of Mexico is about to bloom, the flower stalk is cut away and a deep hole made at its base, from which the sap is drawn daily for a couple of months, or till it is finished. It is then allowed to ferment, and cleared. It should be of a good opaque colour. By the natives it is considered as a medicinal cure-all as well as a beverage. When distilled it makes a very strong spirit of a not unpleasant character. Sopa r>E Frijoles Negras. (Black Bean , Soup). The night before the soup is made soak one pint of black beans in three quarts of water. On the following morning drain the water off the beans and put them into a saucepan with three quarts of fresh water. When boiling move the saucepan to the side of the fire, and let them simmer for six hours, when the water should be reduced to one quart. Now put in a bunch of sweet herbs, one large onion, a slice each of carrot and turnip, and a stalk of celery, all of which have been finely chopped and fried in butter. Add a small quantity of whole allspice, cloves, mace, and cinnamon, and pour in one quart of stock. Put one tablespoonful of butter and one tablespoonful of flour in a frying pan, and stir 453 BANQUETS OF THE NATIONS over the fire till brown, which mix into the soup, and keep simmering for one hour. Put some slices ot lemon in a soup tureen, pour in the soup, straining it through a fine hair sieve, and serve with a dish of egg balls. Sopa de Col. (Cabbage Soup.) Fry in butter some breadcrumbs, with salt and pepper. In this place some cooked sliced cabbage and four pints of milk. Add another piece of butter very slightly rolled in flour, and bring to the boil, after which remove from the fire, and stir in the yolks of four eggs. Huevos al Gusto. (Eggs and Rice.) Fry in oil a point of garlic and some chillies. After the latter are cooked put them to one side. Throw away the piece of garlic. Put in the pan some well- washed rice which has been soaked in water for three hours, and fry it along with the pulp of some good fresh tomatoes, seasoning it with salt and pepper. Serve the rice on an entree dish, on the top of which place some neatly trimmed fried eggs. Garnish with the fried chillies, which you have again heated up, and serve very hot. Peseado. (Fillets of Mackerel.) Boil a couple of nice mackerels, and, when cold, remove skin and bones and cut into neat pieces, and pour over some tomato sauce

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