Loma de Vaca
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 pound of suet
- one teaspoonful of vinegar
- a dash of pepper
Method
- Take a quarter of a pound of suet, slice thin and fry until thoroughly melted.
- Put a sliced onion in this and fry until brown;
- then put in a four-pound roast of beef and brown on all sides.
- Take the juice of a large tomato, the pulp of a chile pepper, two whole cloves, one teaspoonful of vinegar, one of sugar, salt, and a dash of pepper, and put in the pot with the meat.
- Add a little water, just enough to keep from scorching, cover tightly, set on the back of the stove and cook slowly until tender.
- Serve with brown gravy.