Recipe Manuscript

Carne Rellena

Name: Carne Rellena
Prep time: PTPT40M
Cook time: PTPT2H
Yield: 6
Cuisine: American
Ingredients: 2 medium potatoes (about 300 g); 2 medium carrots (about 150 g); 1 small onion (about 100 g); 100 g Swiss chard leaves (or spinach as substitute); 2 hard-boiled eggs; 800 g beef flank steak (or similar cut for rolling, such as rump or brisket, butterflied); 30 g lard or unsalted butter; 1 tablespoon (15 ml) vinegar; 50 g cooked ham (or smoked bacon as substitute); small bouquet (10 g) mixed herbs (parsley, thyme, bay leaf); 2 teaspoons (10 g) salt (plus more to taste); 100 ml dry white wine; Water, as needed; Kitchen twine, for tying

"Stuffed Meat"

1890

From the treasured pages of La Cocina en el Bolsillo No. 5

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

Carne Rellena

"Se hace un picadillo de papas, zanahorias, cebollas, acelgas y huevo, todo cocido y picado, sazonándolo suficientemente de sal. Se abre un filete de ternera como si fuera para asar, á que forme como un bistek grande; se le pone en el centro el picadillo mencionado y se enrolla, amarrándolo con un hilo fuerte; se pone en una olla ó cacerola con agua suficiente, sal, un trozo de manteca, una cucharada de vinagre, un trozo de jamón y un ramito de yerbas finas: se tapa el traste en que se ha puesto y se deja hervir á que se cueza; ya que va á consumirse se le echa un poco de vino bueno y se vuelve á tapar hasta que se frié quedándo una salsa espesa. Al servirse se le quita el hilo y se acompaña con alguna ensalada ó con picles [encurtidos]."

English Translation

"STUFFED MEAT. Make a hash with potatoes, carrots, onions, Swiss chard, and egg, all cooked and chopped, seasoning it sufficiently with salt. Open a veal fillet as if to roast it, so that it forms a large steak; place the previously mentioned hash in the center and roll it up, tying it with a strong thread; put it in a pot or saucepan with enough water, salt, a piece of lard, a tablespoon of vinegar, a piece of ham, and a bunch of fine herbs: cover the pot and let it boil until cooked; as it is about to dry up, add a little good wine and cover it again until it fries, leaving a thick sauce. When serving, remove the thread and accompany with some salad or pickles."

Note on the Original Text

The recipe is written with an informal, conversational flow typical of late 19th-century Mexican cookbooks, assuming foundational kitchen competence. Exact measurements are sparse—ingredients are listed in everyday terms ('un trozo de jamón', 'un ramito de yerbas')—reflecting the cook-by-feel tradition of the era. Orthography includes period-specific abbreviations ('á' for 'a'), and occasional Andalusian or regional spellings. Directions presume experience with techniques like pounding and tying beef, highlighting practical, oral-heritage skills often passed down within families.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 5 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 5 (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 volume from the famed series 'Cocina en el bolsillo,' this pocket-sized cookbook serves up an enticing collection of recipes, guiding readers through a flavorful journey of culinary creations from the late 19th century.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the bustling world of late 19th-century Mexican home kitchens, specifically from 'La Cocina en el Bolsillo No. 5', a pocket-sized booklet published in 1890 by Antonio Vanegas Arroyo. These booklets were affordable, practical guides for household cooks navigating a diverse repertoire of Mexican and European-influenced dishes. The recipe reflects the resourceful spirit of its time, blending local produce and European techniques. Stuffed meats were fashionable for both everyday and festive tables, demonstrating resourcefulness with modest meat cuts and a flair for hearty, comforting eating. The presence of ham and wine hints at French and Spanish influences typical of urban Mexican cuisine in Porfirian-era Mexico.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1890, cooks would have used a sharp kitchen knife and wooden chopping block to dice the vegetables and mince the eggs. A large pot or heavy clay cazuela (casserole) went onto the fire or stove for slow simmering. Coarse cotton string—a predecessor to modern kitchen twine—secured the rolled beef parcel. Vegetables and eggs would be boiled in a large kettle. Everything was done by hand, from the chopping to tying, and the whole meal simmered gently over charcoal or wood fire, attended with patience and care.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

2 hrs

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 medium potatoes (about 10.5 oz)
2 medium carrots (about 5.25 oz)
1 small onion (about 3.5 oz)
3.5 oz Swiss chard leaves (or spinach as substitute)
2 hard-boiled eggs
1.75 lb beef flank steak (or similar cut for rolling, such as rump or brisket, butterflied)
1 oz lard or unsalted butter
1 tablespoon (0.5 fl oz) vinegar
1.75 oz cooked ham (or smoked bacon as substitute)
small bouquet (0.35 oz) mixed herbs (parsley, thyme, bay leaf)
2 teaspoons (0.35 oz) salt (plus more to taste)
3.5 fl oz dry white wine
Water, as needed
Kitchen twine, for tying

Instructions

To make this stuffed beef dish, prepare a finely chopped mixture using 2 medium potatoes, 2 medium carrots, 1 small onion, 3.5 oz Swiss chard leaves, and 2 hard-boiled eggs.
All vegetables should be cooked until soft and then diced.
Season this mixture with ample salt.
Take a large beef flank steak (about 1.75 pounds), butterflied and pounded thin to form a large rectangle—think of it as making a big sheet for wrapping.
Place the vegetable-egg mixture along the center of the beef.
Roll it up gently but tightly, tucking in the sides, and tie securely with kitchen twine.
Place the roll in a large pot.
Add water just to cover, 2 teaspoons salt, 1 oz lard or unsalted butter, 1 tablespoon vinegar, a 1.75 oz chunk of cooked ham, and a small bouquet of mixed herbs (such as parsley, thyme, bay leaf).
Bring to a simmer, cover and cook gently for about 1.5 to 2 hours.
As the water cooks down and the beef is tender, add 3.5 fl oz of good white wine.
Allow the sauce to reduce and thicken—uncovering if needed—until you have a rich, almost syrupy sauce.
Remove the beef, discard the twine, slice into rounds, and serve with a green salad or pickled vegetables.

Estimated Calories

400 per serving

Cooking Estimates

Preparing and chopping the vegetables, boiling the eggs, and pounding the beef take about 40 minutes. The beef roll simmers gently for 1.5 to 2 hours until fully cooked. Each serving is about 400 calories, and this recipe makes 6 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.