Recipe Manuscript

Otro Asado De Carnero

Name: Otro Asado De Carnero
Prep time: PTPT20M
Cook time: PTPT2H30M
Yield: 6
Cuisine: American
Ingredients: 1 kg boneless lamb leg or shoulder (can substitute with beef if necessary); 50 g unsalted butter (for browning); 1 head garlic (about 10–12 cloves), lightly crushed; 100 g cured ham (such as jamón serrano or prosciutto), diced; 3 medium ripe tomatoes (about 400 g), peeled and chopped (or use canned peeled tomatoes); Salt, about 1 tablespoon (to taste); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 medium onion, whole and peeled; 30 g unsalted butter (for finishing)

"Another Roast Of Mutton"

1886

From the treasured pages of Mexican Cooking Notebook: Manuscript de Manuela

Written by Heredia y Cervantes, Manuela

Age of Gastronomy (1800 - 1900)American Intermediate Dinner Lunch

Original Recipe • 1886

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Otro Asado De Carnero

"Se aplanan unas pulpas, se doran en manteca y luego que esten bien doradas, se ponen a freir una cabeza de ajos, unas rebanadas de jamon, se echan unos jitomates, se muelen y se echan alli para que se fria, luego se echan en una olla con sal, tomillo, oregano, y una cebolla entera, se tapa la olla con un papel blanco y otra olla enzima con agua, se muden las brasas dos vezes, ya que es hora de la mesa, se pone á quemar una poca de manteca y se vacia dicha olla."

English Translation

"Some cuts of meat are flattened, browned in lard and, once they are well browned, a head of garlic and some slices of ham are fried. Some tomatoes are added, mashed, and put in there to fry as well. Then everything is placed in a pot with salt, thyme, oregano, and a whole onion. The pot is covered with a white paper and another pot on top with water. The coals are changed twice. When it is time to serve, a little lard is heated and that pot's contents are poured in."

Note on the Original Text

This recipe is written in the concise, action-oriented style of 19th-century manuscript cookbooks. Quantities, times, and sometimes even ingredients are imprecise, reflecting an expectation of culinary familiarity and adaptation to ingredient availability. Spelling and vocabulary may differ from modern Spanish; for example, 'manteca' in historical Mexican usage might mean butter, rather than pork lard. The text combines roasting, sautéing and slow braising techniques, characteristic of home-cooked asados. Such manuscripts were less about prescriptive instructions and more about conveying a working knowledge—each step entrusted to the cook’s intuition and experience.

Modern Kitchen Interpretation

Recipe's Origin

Mexican Cooking Notebook: Manuscript de Manuela - Click to view recipe in book

Title

Mexican Cooking Notebook: Manuscript de Manuela (1886)

You can also click the book image above to peruse the original tome

Writer

Heredia y Cervantes, Manuela

Era

1886

Publisher

Unknown

Background

A charming 19th-century manuscript brimming with traditional Mexican recipes—think Sopa de chícharos, Relleno de ravioles, Sopa de lentejas, and Pastel de tuétanos—this notebook is a flavorful journey into Mexico’s culinary heritage, crafted by a masterful home cook.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the "Mexican Cooking Notebook: Manuscript" created in 1886 by Manuela Heredia y Cervantes. The late 19th century in Mexico was a period of culinary fusion, blending Spanish colonial influences with native Mexican ingredients and techniques. Recipes like this asado de carnero, or roast lamb, capture the improvisational spirit and resourcefulness of Mexican home cooks, utilizing robust spices, preserved meats, and hearty local produce. In this era, manuscripts were handwritten, often passed down within families. The dishes were rich, festive, and intended for communal, celebratory meals—a testament to the thriving domestic culture in 19th-century Mexican kitchens.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1880s Mexican kitchen, cooks would have used a heavy clay or cast iron cazuela for braising, a comal or griddle for roasting vegetables, and a simple wood or charcoal stove (fogón). Knives would be hand-forged, and mortars and pestles (molcajetes) were commonly used for grinding spices and sauces. Covering the pot with parchment and weighting it with another filled with water reflects a clever makeshift method for achieving a tight seal in the absence of modern lids. Most preparation was done by hand, with tactile skills prized over written measurement, and embers or braziers carefully tended to provide consistent, gentle heat.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

2 hrs 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lbs boneless lamb leg or shoulder (can substitute with beef if necessary)
3.5 oz unsalted butter (for browning)
1 head garlic (about 10–12 cloves), lightly crushed
3.5 oz cured ham (such as jamón serrano or prosciutto), diced
3 medium ripe tomatoes (about 14 oz), peeled and chopped (or use canned peeled tomatoes)
Salt, about 1 tablespoon (to taste)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 medium onion, whole and peeled
1 oz unsalted butter (for finishing)

Instructions

Flatten approximately 2.2 lbs of boneless lamb leg or shoulder pieces.
In a large heavy skillet, heat 3.5 oz of unsalted butter over medium-high heat and sear the lamb pieces until well browned on all sides.
Set the lamb aside.
In the same pan, add 1 whole head of garlic, separated into cloves and lightly crushed, and sauté until fragrant.
Add 3.5 oz of diced cured ham and sauté for a few minutes until the ham begins to crisp.
Incorporate 3 medium (about 14 oz) ripe tomatoes, peeled and finely chopped.
Cook until the tomato mixture thickens.
Blend the garlic, ham, and tomato mixture until smooth, then return it to the pan.
Place the browned lamb in a large casserole or Dutch oven.
Pour in the blended sauce.
Add 1 tablespoon of salt, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 whole peeled onion.
Cover the pot tightly with parchment paper or foil, then place a heavy lid or another pot on top.
If possible, weigh it down with a little water as per the traditional technique.
Simmer gently over low heat (or in a 320°F oven) for 2–2.5 hours, ideally moving the casserole occasionally to mimic shifting embers.
Just before serving, in a separate pan, heat an additional 1 oz of butter until foaming and golden, then pour this over the finished lamb stew and serve immediately.

Estimated Calories

500 per serving

Cooking Estimates

It takes about 20 minutes to chop and prepare all your ingredients. Cooking the lamb low and slow lets it get tender and flavorful, which takes about 2.5 hours. This recipe gives about 6 servings, and each serving has around 500 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.