Carnero En Aceite Y Vinagre
"Mutton In Oil And Vinegar"
From the treasured pages of El Cocinero Mexicano, Vol. 2
Written by Mariano Arevalo; Mariano Galvan Rivera
Carnero En Aceite Y Vinagre
"128. Se echa la carne en una olla, de la que se habrá quitado la humedad poniéndola á la lumbre con aceite crudo, sal, cabezas de ajo, ojas de laurel, un poco de vinagre, especias molidas, pimienta entera y una taza de agua. Se tapa la olla con un paño, teniéndose cuidado de añadir agua, si cuando se consume una, aun no está cocida la carne. Al fin debe quedar muy poco caldo."
English Translation
"128. Put the meat in a pot, from which the moisture has been removed by placing it over the heat with raw oil, salt, heads of garlic, bay leaves, a little vinegar, ground spices, whole pepper, and a cup of water. Cover the pot with a cloth, taking care to add water if, when some is consumed, the meat is not yet cooked. In the end, there should be very little broth left."
Note on the Original Text
The recipe is concise, assuming the reader possesses basic kitchen skills and familiarity with ingredient ratios. Quantities are vague—proportions are indicated by context and experience rather than strict measurement. Spelling and phrasing reflect early 19th-century norms: words like 'ojas de laurel' (now spelled 'hojas de laurel'), and instructions to cover with a 'paño' reflect a less standardized Spanish orthography and terminology. The recipe expects improvisation and adaptation, typical for the era, relying on taste and observation over precise timing.
Title
El Cocinero Mexicano, Vol. 2 (1831)
You can also click the book image above to peruse the original tome
Writer
Mariano Arevalo; Mariano Galvan Rivera
Era
1831
Publisher
Unknown
Background
A delightful foray into 19th-century Mexican kitchens, this volume serves up an appetizing array of recipes blending traditional Mexican flair with American culinary influences—a true feast for the adventurous palate.
Kindly made available by
University of Texas at San Antonio
This recipe comes from 'El Cocinero Mexicano', published in 1831 in Mexico. Its inclusion reflects the Mexican adaptation of European cooking techniques, notably stewing with vinegar and spices. During this period, lamb was a common protein, and the use of garlic, laurel, and pepper shows both Spanish and indigenous influences converging in colonial kitchens. Cookbooks like this were practical compendiums for urban households aspiring to refined tastes, blending New World ingredients with Old World sensibilities. The preservation method—cooking meat with vinegar and oil—also speaks to pre-refrigeration solutions favored in Mexican kitchens.
Back in 1831, cooks would have used a clay or heavy iron pot (olla de barro or cazuela de hierro) set over an open fire or coal stovetop. A cloth would have been used to seal the pot before covering with a heavy lid, both to keep in steam and to prevent ash from getting in. Wooden spoons and mortars for grinding spices would have been standard, as would a sharp knife for cutting meat.
Prep Time
15 mins
Cook Time
2 hrs
Servings
4
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 lb lamb or mutton, cut into large chunks
- 2 tbsp olive oil (or lard for historical accuracy)
- Salt, to taste
- 3–4 cloves garlic, lightly crushed
- 2–3 bay leaves
- 2 tbsp vinegar (wine or apple cider)
- 1 tsp mixed ground spices (such as cumin, cloves, allspice; adjust to taste)
- 12 whole black peppercorns
- 1 cup water (adding more as needed)
Instructions
- To prepare this dish, begin by selecting about 2.2 pounds of lamb (or mutton, for a more robust historical flavor), cut into large chunks.
- In a large heavy-bottomed pot or Dutch oven, first warm enough olive oil (about 2 tablespoons) to coat the base over medium heat.
- Add the lamb with a generous pinch of salt, 3–4 whole garlic cloves (lightly crushed), and 2–3 bay leaves.
- Pour in 2 tablespoons of vinegar and scatter in a teaspoon of mixed ground spices (such as cumin, cloves, and allspice as would have been typical), and a dozen whole black peppercorns.
- Add 1 cup of water to start.
- Cover the pot with a clean kitchen towel and then a lid, simmering gently.
- Check occasionally; if the liquid evaporates before the meat is tender, add a bit more water.
- Cook until the lamb is fully tender and only a small amount of rich, concentrated sauce remains at the bottom.
Estimated Calories
400 per serving
Cooking Estimates
Preparing this dish includes about 15 minutes to cut and season the lamb and gather the other ingredients. After that, the dish simmers gently for 2 hours until the meat is tender and the sauce is rich. Each serving is about 400 calories if you divide the dish into 4 servings.
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.
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