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Updated: May 23, 2025
After it is thickened, let it just boil up, and then send it to table, with small squares of toasted bread in the tureen. Add a quarter of a pound of butter slightly melted; twelve large tomatas pared and cut small; five dozen ochras cut into slices not thicker than a cent; and salt and cayenne pepper to your taste.
If you wish to send the meat to table, take the best part of it out of the soup, about two hours before dinner. Have ready another pot with a dozen tomatas and a few cloves. Moisten them with a little of the soup, just sufficient to keep them from burning.
Peel some large fine tomatas, cut them up, and take out the seeds. Then put them into a deep dish in alternate layers with grated bread-crumbs, and a very little butter in small bits. There must be a large proportion of bread-crumbs. Season the whole with a little salt, and cayenne pepper. Set it in an oven, and bake it. In cooking tomatas, take care not to have them too liquid.
Then put them into vinegar and water mixed in equal quantities, half and half, and keep them in it twenty-four hours to draw out the saltness. There must be sufficient of the liquid to cover the tomatas well. To a peck of tomatas allow a bottle of mustard, half an ounce of cloves, and half an ounce of pepper, with a dozen onions sliced thin.
The pièce de résistance was a stew, bright red with tomatas, and hot as fire with chile; and then came the frijoles the black beans without which no Mexican, high or low, considers a meal complete.
Then Francisco, lighting a charcoal fire, placed thereon, in a frying-pan, tender steaks thickly strewn with sliced tomatas and onions, from whence arose a steam that brought tears of gratitude and delight into my grandfather's eyes.
Put them into a large earthen pan, and mash and squeeze them till they are reduced to a pulp. Allowing half a pint of fine salt to a hundred tomatas, put them into a preserving kettle, and boil them gently with the salt for two hours, stirring them frequently to prevent their burning. Then strain them through a fine sieve, pressing them with the back of a silver spoon.
Next day put it into small bottles, securing the corks by dipping them in melted rosin, and tying leathers over them. If made exactly according to these directions, and slowly and thoroughly boiled, it will keep for years in a cool dry place, and may be used for many purposes when fresh tomatas are not to be had.
Green, red, and yellow capsicums, the end of July, and following month. Chilies, tomatas, cauliflowers, and artichokes, towards the end of July, and throughout August. Jerusalem artichokes for pickling, July and August, and for three months after. French beans and radish pods, in July. Mushrooms, for pickling and for ketchup, in September. Red cabbage, and samphire, in August.
Then heat eight eggs, omitting the whites of four. Have ready a pound of dried currants well cleaned, and sprinkled with flour; stir them into the mixture alternately with the beaten egg. Add half a glass of rose-water, or half a glass of mixed wine and brandy. Butter a deep dish, put in the mixture, and hake it of a pale brown. Or you may bake it in saucers. Slice the tomatas.
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