Huevos de Carne
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 quart of strained tomatoes
Method
- Put through a coarse meat-grinder an equal amount of fresh pork and beef;
- add one-third as much bread as meat, soaked in water and squeezed dry, an onion and a chile pepper chopped fine.
- Season with salt and put in a pan with a beaten egg and mix thoroughly.
- Roll into balls the size of eggs.
- Take a quart of strained tomatoes, add the pulp of a chile pepper and an onion chopped fine.
- Simmer until the onion is cooked, season with salt and put in the meat-eggs and boil gently an hour.
- Lift them out carefully to a hot platter, thicken the sauce with a little flour, and pour over.