Estofado
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a tablespoonful of drippings
- one clove of minced garlic
- one tablespoonful of vinegar
- one-half cupful of raisins
- a pinch of thyme
- two pounds of round steak
- one onion
- two tomatoes
Method
- Heat a tablespoonful of drippings in a saucepan and put into it two whole green peppers, one onion sliced, one clove of minced garlic, one tablespoonful of vinegar, two tomatoes peeled and sliced, one-half cupful of raisins and olives mixed, and a pinch of thyme.
- Add two pounds of round steak cut small, cover closely and stew slowly and thoroughly.
- When serving, put squares of toast on the platter and pour this over.