Recipe Manuscript

Asadura De Carnero

Name: Asadura De Carnero
Prep time: PTPT15M
Cook time: PTPT30M
Yield: 4
Cuisine: American
Ingredients: 500 g fresh lamb offal (heart, liver, lungs)—if unavailable, substitute with only liver or a mix of lamb liver and kidney; 2 medium onions (about 200 g); 2 large tomatoes (gitomate, about 300 g); 1 small bunch parsley (20 g); 100 g ham; 60 g lard or unsalted butter (substitute: vegetable oil); 250 ml water (add more as needed); Pinch ground clove (1/4 tsp); Pinch ground cinnamon (1/4 tsp); Pinch ground black pepper (1/4 tsp); 50 ml dry sherry wine (substitute: dry white wine); 40 g green olives, sliced; 20 g capers; Fresh or pickled chilies, to taste

"Lamb Pluck Stew"

1890

From the treasured pages of La Cocina en el Bolsillo No. 12

Written by Antonio Vanegas Arroyo

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

Original Recipe • 1890

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

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

Asadura De Carnero

"Píquese la asadura de carnero en crudo, rebanándose también unos manojos de cebolla, gitomate, perejil y jamón y todo junto se echa en una cazuela con bastante manteca; una vez frito se le echa agua, clavo molido, canela, pimienta y un poco de vino Jerez, adornándose con chiles, aceitunas y alcaparras."

English Translation

"Chop the lamb pluck raw, also slicing several bunches of onion, tomato, parsley, and ham. Put everything together in a casserole with plenty of lard; once fried, add water, ground cloves, cinnamon, pepper, and a bit of sherry wine, garnishing with chilies, olives, and capers."

Note on the Original Text

Recipes at the time were written for experienced cooks, often above the level of written literacy. Quantities were vague—'some', 'a bit', 'enough to cover'—and cooks relied on instincts and taste. The original spelling includes older forms like 'gitomate' (tomato); today, it's 'jitomate' in Mexican Spanish. The list-like structure and flow reflect quick, practical instruction rather than exhaustive step-by-step detail. Notably, offal was considered economical and nutritious—a far cry from its modern reputation. The recipe’s brevity and informality are a testament to the oral culinary tradition still dominant in late 19th-century Mexican households.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 12 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 12 (1890)

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

Writer

Antonio Vanegas Arroyo

Era

1890

Publisher

Unknown

Background

A delightful pocket-sized treasure from the numbered series 'Cocina en el Bolsillo', this volume serves up a tempting array of recipes, inviting culinary enthusiasts on a tasteful journey through a variety of traditional foods.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe, 'Asadura de Carnero', hails from the 12th issue of 'La Cocina en el Bolsillo', a popular Mexican recipe booklet series first published in 1890 by Antonio Vanegas Arroyo. The series aimed to bring practical household recipes to a broad audience, making both domestic and festive dishes accessible to urban middle-class readers at a time when commercial cookbooks were gaining popularity. At the close of the 19th century, Mexican home cooking reflected a cosmopolitan blend of Spanish, Indigenous, and European (especially French) flavors. Offal dishes like this were everyday fare, prized for their affordability and rich flavor. The inclusion of tomatoes, capers, olives, and sherry reflects both colonial influence and the resourceful spirit of the Mexican kitchen.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1890s Mexican kitchen, this dish would have been prepared in a heavy earthenware or cast-iron cazuela over a wood or charcoal fired stove. A sharp knife was essential for butchering and finely slicing the offal and other ingredients, and a wooden spoon would be used for stirring. Measuring was imprecise and based on experience or available utensils: handfuls, pinches, and splashes, with water added as needed for simmering. Garnishing would have been done at table or just before serving in a family-style bowl.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

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

1 lb 2 oz fresh lamb offal (heart, liver, lungs)—if unavailable, substitute with only liver or a mix of lamb liver and kidney
2 medium onions (about 7 oz)
2 large tomatoes (gitomate, about 10.5 oz)
1 small bunch parsley (0.7 oz)
3.5 oz ham
2 oz lard or unsalted butter (substitute: vegetable oil)
1 cup water (add more as needed)
Pinch ground clove (1/4 tsp)
Pinch ground cinnamon (1/4 tsp)
Pinch ground black pepper (1/4 tsp)
3 tbsp dry sherry wine (substitute: dry white wine)
1.5 oz green olives, sliced
0.7 oz capers
Fresh or pickled chilies, to taste

Instructions

Begin by finely chopping 1 lb 2 oz of fresh lamb offal (heart, lungs, liver) and set aside.
Slice 2 medium onions, 2 large ripe tomatoes (about 10.5 oz – gitomate refers to tomato), a small bunch of parsley (about 0.7 oz), and 3.5 oz of quality ham.
Heat 2 oz of lard or unsalted butter in a large casserole over medium heat.
Add the offal, onions, tomatoes, parsley, and ham all together, sautéing until nicely browned (about 8–10 minutes).
Pour in enough water to just cover the contents—start with 1 cup.
Season with a pinch each of ground clove, cinnamon, and freshly ground black pepper.
Pour in 3 tbsp of dry sherry wine.
Simmer for about 20–25 minutes until the lamb is tender and the sauce is rich.
Garnish with sliced fresh or pickled chilies, green olives (about 1.5 oz), and capers (0.7 oz), and serve immediately.

Estimated Calories

390 per serving

Cooking Estimates

It will take about 15 minutes to prepare and 30 minutes to cook this recipe. Each serving has around 390 calories. This recipe makes about 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.