Picadillo

Ingredients

• Take cold fresh meat of any kind except shote
• adding a few slices of ham cut up in the same way
• cut up one or two onions very fine
• Break four eggs
• add a tablespoonful of butter

Method

1. 1

   Cut the meat and ham, stew tomatoes, fry onions in lard, mix all together, season, and add beaten eggs.

2. 2

   Stir constantly over a brisk fire until the eggs are scrambled and the mixture is dry.

Nutrition per serving

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 71. The excerpt below is the record exactly as published.

PiCCADILLO. Take cold fresh meat of any kind except shote ; cut it up as you would chicken for salad, adding a few slices of ham cut up in the same way; stew some ripe tomatoes; cut up one or two onions very fine ; fry them in a good deal of nice lard ; stir all together ; season with salt, pep- per, and mustard. Break four eggs (or more, if a very large dish is required) as though yott wished to scramble them. After beating them up a little^ mix with the meat and tomatoes ; put all into an iron stewpan, add a table- spoonful of butter, and stir constantly over a brisk fire until the eggs are scrambled and the mixture sufficient- ly dry to be eaten. Be careful not to let it bum while cooking. Rag6UT op OySTEBS and MtrSHBOOMS. Open oyster- shells enough to yield a pint; set these oysters over the fire in their own liquor, and keep them hot for some time without boiling ; then take them out and set aside in a dish; peel and pick a dozen and a half of well-grown mushrooms, cut them into pieces (not too small, however), and set them on the fire in a stewpan. Let them do a little thus, and then put in a large lump of butter and two spoonfuls of water. When this is well done, and properly seasoned with pepper and celery-salt, heat the oysters for some time in it, but take care that they do not boil. Then dish it up, garnished with pieced of oysters. A RagAut op Mushrooms. Choose for this purpose some fresh -gathered mush- rooms from the fields, such as are of a middling growth, take out the gills, peel them, and out every one into four VIROINIA COOKSST-BOQK. 147 qus^rters ; put them into a stewpau with four spoonf uIb of creaiQs and squeeze in the juice of a lemon ; atir all well together, and set them over the fire ; toss them up, and when they are pretty well done add a table-spoonful of butter

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