Mexican Beef Sauce
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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 a demonym leading its title: Mexican (confidence 0.55). "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
- 1 clove of garlic
- 1 onion
- 2 tbp butter
- 1 red pepper
- 1 green pepper
- 2 tomatoes
Method
- Reheat cold roast beef cut in thin slices;
- cook 1 onion, finely chopped, in 2 tbp butter 5 min;
- add 1 red pepper, 1 green pepper, and 1 clove of garlic, each finely chopped, and 2 tomatoes peeled and cut in pieces;
- cook 15 min;
- add 1 tsp Worcestershire sauce, ¼ tsp celery salt, and salt to taste.