Spanish Cutlets

Ingredients

• a thick cut of tenderloin steak
• a plate of flour, seasoned with salt and pepper
• twelve tomatoes in parsley
• three-quarters cup rice
• one-half onion
• one cup finely chopped meats
• one teaspoon Worcestershire and chile sauce
• one teaspoonful salt
• one teaspoonful sugar

Method

1. 1

   Cut steak into 2-inch pieces, pound to break fibers.

2. 2

   Dredge in seasoned flour and cook in hot fats until brown.

3. 3

   Serve on lettuce, pour hot butter over, and garnish with stuffed tomatoes filled with a mixture of rice, onion, meats, sauces, salt, and sugar.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 16. The excerpt below is the record exactly as published.

SPANISH CUTLETS. Mariane Kathrine Miller, 2323 Leoti street, Los Angeles. Take a thick cut of tenderloin steak, remove gristle and skin, and cut into pieces two inches square; then pound with blunt end of hammer until fiber is thoroughly broken. Have ready a plate of flour, seasoned with salt and pep- per, in which place the pieces of meat. Cook both sides brown in hot fats and serve by heaping on lettuce in center of plate; pour hot butter over the meats, then garnish with twelve tomatoes in parsley. To prepare the tomatoes, remove the inside of twelve of them, and mix with three-quarters cup rice, one-half onion, one cup finely chopped meats, one tea- spoon Worcestershire and chile sauce, and one teaspoonful each salt and sugar. Let simmer until thoroughly thickened. Fill tomatoes and replace the tops. Heat five minutes. NO. 72. SPANISH HASH. Mariane Kath- rine Miller, 2323 Leoti street, Los Angeles. Stew one cup rice and add a lump of butter; then melt some butter and add one minced onion, and let brown; add two cups minced meats, two cups tomatoes, one tablespoon Worcestershire sauce, one seeded pepper, one- quarter spoon curry powder, twelve olives, one tablespoon salt; put in a dish a layer of rice, then meat, and finish the top with grated cheese and cracker crumbs. Bake slowly for fifteen minutes. NO. 73. SPANISH OMELET. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— Fry four thin slices of bacon until crisp, drain from the fat, add two tablespoons minced onion, cook in the hot fat until yellow. Add also two ripe tomatoes and one tablespoonful of green pepper, freed from seeds and chopped fine. Let them cook slowly without scorching while you beat four eggs slightly, add a little salt and four tablespoons hot water. Put one teaspoonful butter in a hot omelet pan, turn in the mixture and put it in the center, add 12 COOKING AND OTHER RECIPES. the crisp bacon, finely crumbled, fold the other half of the omelet over, and turn out on a hot platter. NO. 74. SPANISH SALAD. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Los Angeles.— Four large cucumbers, one bunch celery, three large onions, four large tomatoes, two heads lettuce, three green peppers. Chop all separately very fine, then mix together and season with tablespoonful of vinegar, juice of one lemon and salt and pepper to taste. NO. 75. SPANISH RICE. Mrs. C. T. Ygle- sias, 1037 Albany street, Los Angeles.— Soak for about an hour three-fourths cup of rice, drain, put a spoonful of lard in frying pan. "When hot fry rice to a rich golden brown, stirring constantly. Cut fine one onion, one clove gar- lic and two tomatoes (large.) Have ready cleaned a half cup of fresh sweet peas, place all with rice and fry a few minutes more. Now put in a quart of soup bone or any other meat broth, season highly with salt and pep- per, cover and don't stir any more. Let cook gently till the water is reduced. Fine with Spanish beans. NO. 76. SPANISH .SHORTCAKE. Mrs. M. E. K., Pasadena, Cal.— Three eggs, whole of two, white of one saved for frosting, one cup sugar, one-half cup butter, two-thirds cup of milk, two cups flour, one teaspoon baking powder. Cream butter and sugar, and beat in eggs till very light, then add the milk and flour with baking powder sifted in it, and one- half teaspoon ground cinnamon. Bake in shal- low tins and put on a thin frosting made with white of one egg and one teaspoon ground cin- namon. Put in oven and brown a golden brown. The cinnamon turns the frosting pink. NO.. 77. SPANISH SOUP. Mrs. R. P>. Ste- vens, 1056 Pine avenue, Long Beach, Cal.— Take one pint pink beans, wash well and cook until nearly done. Then add four good-sized onions, three green and three fresh ripe chiles, all chopped fine; one quart can tomatoes, mashed, one pound hamburg steak and one-half pound suet. Do not chop the suet but put in whole and remove when the soup is done. Salt well and add pepper to taste. Add water to the above ingredients to make about, five quarts when done. Cook one hour longer and serve with crackers or toast. Fine for supper on cold rainy nights. NO. 78. SPANISH STEW (Original.) Ella M. Magee, 122 N. Johnston st., Los Angeles. — iOne tablespoon washed rice, tablespoon butter; (fry the rice to a rich golden brown, stirring constantly. Add three pints boiling water, one onion, minced fine, two potatoes, cut up, with four peeled tomatoes, sliced fine. Boil three red peppers soft, remove seeds, scrape pulp from inside with a knife, place all in a cov- ered stew pan, salt to taste; boil one hour. NO. 79. TAMALE PIE. Mrs. S. B. Bagnall, Oxnard, Cal.— One pound round of beef, with a little fat; one pound pork, fat and lean, cut in small bits or chopped coarsely in meat chop- per. Put together to boil, keeping well cov- ered with water. Prepare from dried chiles one-half teacup of pulp. This is done by re- moving seeds and veins, boiling in water until soft, and then scraping with a knife. When meat has boiled one hour add the pulp, one and one-half dozen olives, one dozen raisins, .three cloves garlic, salt to taste. To make crust, put in saucepan two-thirds cup fresh lard (home made if possible,) one pint water. When boiling add one teaspoon salt,

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