Salza-Mexican

Ingredients

• a cup of tomatoes
• a cup of onions
• three bell peppers

Method

1. 1

   Scald and skin a cup each of tomatoes and onions and chop with three bell peppers, from which the seeds have been removed; season well with salt and a little olive oil and serve hot or cold with fish or cold meats.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 22. The excerpt below is the record exactly as published.

a can of tomatoes), some chopped parsley, pepper and salt, the mushroom water and a cup of beef stock and simmer for half an hour. Serve with grated Parmesan or other cheese. 133. KAIHELO— HAWAIIAN FISH SAUCE Place the grated meat of a fresh cocoanut in a sauce-boat ; chop a pound of cooked shrimps fine ; soak in the milk of the cocoanut, then turn into a cheese-cloth, squeeze every bit of the juice over the cocoanut and serve with fish. 134. ORANGE SAUCE— FOR MEAT AND GAME. Beat six tablespoons of currant jelly, two of sugar and the grated rind of two oranges in a bowl for five minutes; add two tablespoons each of orange and lemon juice, two of port wine, salt and cayenne to taste and blend all together. Serve with boiled mutton, tongue or ham. 135. POLONAISE SAUCE Melt half a pound of butter and stir into it two hard- boiled eggs chopped fine, and a handful of parsley chopped to a powder. 136. ROQUEFORT CHEESE SALAD DRESSING Mash two tablespoons of the cheese with a fork and add, by degrees, a wineglass of olive oil, a tablespoon of cider or tarragon vinegar, salt and paprika to taste. Pour over let- tuce hearts cut in quarters lengthwise. 137. ROUX, WHITE Melt a cup of butter over a slow fire, and when hot, skim carefully, then pour off all the clear oil into another pan, taking care not to let any of the sediment go with it. Warm again slowly, add a heaping cup of sifted flour and cook slowly together without browning for twenty minutes. Keep in a covered glass jar in a cold place and use as re- quired for thickening sauces and soups. 46 FISH & ME A T SA UCES & SALAD DRESSINGS 138. ROUX, BROWN Proceed exactly as in the preceding recipe, only cooking the butter more quickly until it is a good brown and brown- ing the flour also. Use in brown sauces. 139. RUSSIAN SAUCE FOR COLD SLAW Mash the yolks of three hard-boiled eggs very smooth and stir them into a cup of thick, sour cream ; add salt, paprika, and a teaspoon each of chevril and tarragon leaves chopped fine. ^ SALZA-MEXICAN Scald and skin a cup each of tomatoes and onions and chop with three bell peppers

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