Ribs of Beef a la Mission

Ingredients

• Season short ribs with salt and pepper, also rub over slightly with clove of garlic.
• 1 large sliced onion.
• salt and pepper.

Method

1. 1

   Cover with boiling water, cook slowly two hours.

2. 2

   Add 2 cups tomatoes, one teaspoon paprika, and cook gently 1 hour.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 7. The excerpt below is the record exactly as published.

salt and pepper. Onion Soup Au Cratin 2 quarts meat broth 8 medium sized onions 2 tablespoons butter 1 teaspoon Worcestershire sauce salt and pepper toast grated parmesan cheese Slice onions thin and brown in butter. Add the broth, Worcestershire sauce, salt and pep- per to taste, and simmer until the onions are tender. Pour soup into an earthen jar or oven-glass casserole. Arrange toast on top of soup, sprinkle with grated cheese and place under the broiler until cheese melts and browns. Southern Jugged Soup 6 potatoes, sliced 1 onion, sliced 6 tomatoes or two cups canned tomatoes 1 turnip, diced 1 can peas 1 grated carrot % cup rice 3 quarts water 1 tablespoon salt 1 tablespoon sugar % teaspoon pepper 1 pinch allspice Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover. Boil any carcasses of cold chicken, bones of roast meat or steak with trimmings, in three quarts of water, until the liquid is reduced to two quarts. Strain, cool and remove. Pour the broth over the vegetables. Put on the cover and seal, using tape or muslin, to keep in the steam. Set crock in a pan of hot water. Place in oven and cook from four to six hours. Plantation Soup 1 carrot, diced 1 stalk celery, cut fine 1 small onion, chopped fine 2 cups soup stock 4 tablespoons butter 2 tablespoons flour 2 cups milk % cup grated cheese Cook carrot, celery and onion in the stock until very tender; strain; make a thin white sauce by melting the butter, stirring in the flour and slowly adding the milk. Combine the stock with the white sauce and simmer until blended. When ready to serve, add the grated cheese. Jellied Melange 2 tablespoons gelatin % cup cold water 4 cups hot chicken broth 2 tablespoons onion juice 1 cup chopped cooked chicken V-2 cup chopped cooked ham % cup chopped celery 1 pimiento, chopped fine Soak the gelatin in the cold water for five minutes. Add to the hot chicken broth with the onion juice and stir until it dissolves. Set aside to cool; when it begins to congeal, stir in the other ingredients, and put in small molds. Chill. Serve on lettuce garnished with mayonnaise and parsley. Vegetable Bouillon (General Lee's Favorite Soup) 4 cups tomatoes 1 stalk celery, chopped 2 carrots, chopped 2 sprigs parsley % green pepper, chopped 1 bay leaf 2 teaspoons onion juice salt and pepper to taste 1 wineglass sherry wine 2 cups water Put the tomatoes in a saucepan with the water, add all the vegetables and seasoning and let boil for 30 minutes. Strain. Add the sherry wine. Serve piping hot. /A/ Carry dot load on your head De Lord will bless your good corn bread. 10 THE SOUTHERN COOK BOOK Ribs of Beef a la Mission Season short ribs with salt and pepper, also rub over slightly with clove of garlic. Cover with boiling water, add 1 large sliced onion.

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