Recipe Manuscript

Guisado De Ternera

Name: Guisado De Ternera
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 4
Cuisine: American
Ingredients: 800 g beef pulp (e.g., topside or rump steak); 100 g lard or unsalted butter; 100 g ham (thinly sliced, cured or cooked); 1 medium onion (finely chopped); 2 garlic cloves (minced); a handful of fresh parsley (chopped); 1 tsp dried oregano; 1 tsp dried thyme; 1 tbsp fresh mint (chopped); 2 tbsp fresh coriander/cilantro (chopped); 300 ml water; 2 slices white bread (approx. 40 g total); 20 ml neutral oil (for frying bread); 2 whole cloves; 1 small stick cinnamon (or 1/2 tsp ground cinnamon); 6 whole black peppercorns (or 1/2 tsp ground black pepper); 2 tbsp olive oil (for finishing); Additional fresh herbs for garnish

"Beef Stew"

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

Guisado De Ternera

"Se rebana la pulpa, se echa en una cazuela con bastante manteca, unas rebanadas de jamón, cebolla, ajo y perejil picado, orégano, tomillo, yerbabuena y un poco de cilantro verde. Se deja freir todo y después se le echa agua; se muele clavo, canela, pimienta y unas rebanadas de pan frito; se revuelve todo dejándolo hervir y antes de servirlo se le echa un poco de aceite bueno. Ha de quedar el caldillo espeso, adornándolo con yerbas."

English Translation

"Slice the meat and put it in a casserole with plenty of lard, some slices of ham, chopped onion, garlic and parsley, oregano, thyme, mint, and a little fresh cilantro. Let everything fry, then add water; grind cloves, cinnamon, pepper, and some slices of fried bread; mix everything together and let it boil, and before serving add a little good-quality oil. The broth should be thick; garnish with herbs."

Note on the Original Text

Like most recipes of its era, this is written in a narrative format, assuming prior kitchen knowledge; precise measurements and times were rare. Directions focus on ingredients and process order rather than exact amounts, as cooks were expected to use their judgment. Spelling and naming conventions ('yerbabuena' for mint, 'pulpa' for a specific beef cut) reflect period Spanish and regional influences. The style emphasizes an improvisational, hands-on approach, prioritizing adaptability over rigid instructions.

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 for Guisado de Ternera comes from the 1890 pocket-size booklet 'La Cocina en el Bolsillo No. 5,' compiled by Antonio Vanegas Arroyo. Designed for the urban middle-class cook of late nineteenth-century Mexico, these hand-sized cookbooks offered accessible, practical recipes for everyday and celebratory dishes alike. The style represents a wonderful intersection of Mexican and Spanish culinary traditions of the time, integrating the European method of thickening sauces with bread and the use of local herbs and flavors. It paints a vivid picture of domestic life, where stews such as this would be made over wood or charcoal stoves, in bustling kitchens filled with the aroma of fresh herbs and spices.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The stew would have been prepared in a rustic kitchen using a glazed clay cazuela (a wide, shallow earthenware pot) for even, gentle heating. Knives were carbon steel and a heavy mortar and pestle (molcajete or Spanish equivalent) was used to grind the fried bread and spices to a fine paste. A wooden spoon or spatula managed the stirring. The heat source was an open-flame wood or charcoal brazier. For serving, the dish was presented directly from the cazuela and garnished with more fresh herbs, reflecting both austerity and a flair for presentation.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr

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

1.75 lb beef pulp (e.g., topside or rump steak)
7 oz lard or unsalted butter
3.5 oz ham (thinly sliced, cured or cooked)
1 medium onion (finely chopped)
2 garlic cloves (minced)
a handful of fresh parsley (chopped)
1 tsp dried oregano
1 tsp dried thyme
1 tbsp fresh mint (chopped)
2 tbsp fresh coriander/cilantro (chopped)
1 1/4 cups water
2 slices white bread (approx. 1.5 oz total)
4 tsp neutral oil (for frying bread)
2 whole cloves
1 small stick cinnamon (or 1/2 tsp ground cinnamon)
6 whole black peppercorns (or 1/2 tsp ground black pepper)
2 tbsp olive oil (for finishing)
Additional fresh herbs for garnish

Instructions

Slice about 1.75 pounds of beef pulp (topside or a similar tender cut).
In a large casserole or deep skillet, melt 7 ounces of lard or unsalted butter.
Add several thin slices (about 3.5 ounces) of ham, one finely chopped medium onion, two minced garlic cloves, a generous handful of chopped fresh parsley, 1 teaspoon each of dried oregano and thyme, 1 tablespoon chopped fresh mint, and 2 tablespoons of chopped fresh coriander (cilantro).
Sauté everything on medium heat until softened and aromatic.
Add about 1 1/4 cups of water to the pan and bring to a simmer.
Separately, fry two slices of bread in a little oil until golden, then grind them with 2 cloves, 1 small stick of cinnamon, and 6 black peppercorns (or 1/2 teaspoon ground pepper).
Stir this paste into the simmering stew and cook until the sauce thickens.
To finish, drizzle in 2 tablespoons of good quality olive oil and sprinkle with extra fresh herbs for garnish.
The resulting stew should have a rich, thick sauce, ideal for serving with rustic bread.

Estimated Calories

450 per serving

Cooking Estimates

You need about 20 minutes to prepare everything and 1 hour to cook the stew. Each serving has approximately 450 calories. This recipe serves four people.

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.