In a pot set water to boil, salting it first. Take rump beef,
with plenty of fat, soup bones, and some dried beef. Wash
carefully, and put in the pot when the water boils. Add a
handful of rice, and one of peas, soaked over night. When it
boils again, skim thoroughly, and add parsnips cut up, a whole
onion and a couple of red chiles.✪ Sancocho When the meat is very ten-
der, set back and allow to settle. In serving, the soup should
be sprinkled with green peppers, onions, parsley and coriander,
all chopped very fine.
AJIACO (PERU).
Boil prime potatos. In a stew-pan prepare a smother with
salt, ground red chile, plenty of lard or butter, and shredded
onions. Put iy the potatos, cut up but not smashed, and
plenty of grated fresh cheese. Stir well and add a little broth,
that it be not too thick. Serve with hard-boiled eggs cut in
four ✪ Ajiaco; and sprinkle with chopped parsley and grated cheese.
9
landmarks club cook book.
TORREJAS DE PESCADO (PERU).
(Fish fritters) : Take fried fish, remove all bones and pick
to bits. Chop onion, parsley, marjoram and tomatos, and stir
well together. In separate dish beat up two to four eggs till
very light ; pour into them, without stopping beating, the
minced onion, etc. When these are well beaten together, add
a little flour✪ Torrejas de Pescado and continue beating until the whole is well mixed.
Then add the picked-up fish, pepper and salt, all the time beat-
ing the batter. Have a pan of hot lard ready, as for dough-
nuts, and chop the batter into this, a spoonful at a time, and
cook them a delicate brown.
Very delicious shrimp fritters are made in the same way.
LOMITO (peru).
Take a piece of fresh pork tenderloin and slice it as for
beefsteak. Take a plenty of ground chile, a little cayenne pep-
per, and dissolve all in good vinegar.✪ Lomito Put the slices in this for
one hour, and then lay them aside to dry ofif. To use, grease
them with a little butter, and broil.
PAPAS RELLENAS (peru).
(Stuffed Potatos) : Mash potatos soft and moist and sea-
son well with salt and pepper. Mince up cooked beef, and
make a cone of it, with raisins, clove, a little good port wine,
minced hard-boiled egg and stoned ripe olives. Cover this with
the batter of mashed potato, forming a ball, and fry in hot lard✪ Papas Rellenas
like doughnuts, to a golden brown.
Tamal criollo (peru).
(Creole Tamales) : Take white hulled corn and mash thor-
oughly. Put in a clean covered dish. Put in a pot to boil, a
little water with morsels of fresh pork (or chicken), with salt.
When it comes to a boil, take out the meat and wet up the
corn-dough with this broth. Warm a pound of lard or but-
ter, add ground chile and a little anise, and mix this thoroughly
with the dough. Fry the pieces of meat well with a little lard
and plenty of ground chile. Make a wrapper of clean corn
husks✪ Tamal Criollo six or eight inches long, lapping so they will thoroughly
enclose an oblong roll two inches in diameter. Tie one end
SPANISH-AMERICAN COOKERY.
3
Page 5 · 10 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In a pot set water to boil, salting it first. Take rump beef, with plenty of fat, soup bones, and some dried beef. Wash carefully, and put in the pot when the water boils. Add a handful of rice, and one of peas, soaked over night. When it boils again, skim thoroughly, and add parsnips cut up, a whole onion and a couple of red chiles. When the meat is very tender, set back and allow to settle. In serving, the soup should be sprinkled with green peppers, onions, parsley and coriander, all chopped very fine.
AJIACO (PERU).
Boil prime potatos. In a stew-pan prepare a smother with salt, ground red chile, plenty of lard or butter, and shredded onions. Put iy the potatos, cut up but not smashed, and plenty of grated fresh cheese. Stir well and add a little broth, that it be not too thick. Serve with hard-boiled eggs cut in four ; and sprinkle with chopped parsley and grated cheese.
landmarks club cook book.
TORREJAS DE PESCADO (PERU).
(Fish fritters) : Take fried fish, remove all bones and pick to bits. Chop onion, parsley, marjoram and tomatos, and stir well together. In separate dish beat up two to four eggs till very light ; pour into them, without stopping beating, the minced onion, etc. When these are well beaten together, add a little flour and continue beating until the whole is well mixed. Then add the picked-up fish, pepper and salt, all the time beating the batter. Have a pan of hot lard ready, as for doughnuts, and chop the batter into this, a spoonful at a time, and cook them a delicate brown.
Very delicious shrimp fritters are made in the same way.
LOMITO (PERU).
Take a piece of fresh pork tenderloin and slice it as for beefsteak. Take a plenty of ground chile, a little cayenne pepper, and dissolve all in good vinegar. Put the slices in this for one hour, and then lay them aside to dry off. To use, grease them with a little butter, and broil.
PAPAS RELLENAS (peru).
(Stuffed Potatos) : Mash potatos soft and moist and season well with salt and pepper. Mince up cooked beef, and make a cone of it, with raisins, clove, a little good port wine, minced hard-boiled egg and stoned ripe olives. Cover this with the batter of mashed potato, forming a ball, and fry in hot lard like doughnuts, to a golden brown.
Tamal criollo (peru).
(Creole Tamales) : Take white hulled corn and mash thoroughly. Put in a clean covered dish. Put in a pot to boil, a little water with morsels of fresh pork (or chicken), with salt. When it comes to a boil, take out the meat and wet up the corn-dough with this broth. Warm a pound of lard or butter, add ground chile and a little anise, and mix this thoroughly with the dough. Fry the pieces of meat well with a little lard and plenty of ground chile. Make a wrapper of clean corn husks six or eight inches long, lapping so they will thoroughly enclose an oblong roll two inches in diameter. Tie one end
Records on this page
SancochoAjiacoTorrejas de PescadoLomitoLomitoMigasHuatiáPapas RellenasSwelt TamalesTamal Criollo