Guisado De Carnero

This recipe hails from 'La Cocina en el Bolsillo No. 9,' published in 1890 by Antonio Vanegas Arroyo, a prominent Mexican printer and publisher. The book reflects the eclectic and resourceful cooking culture of late 19th-century Mexico, when imported ingredients like cinnamon and allspice mingled with local foods. During this period, cookbooks were intended for urban middle-class and aspirational households keen to learn new and fashionable ways of cooking, often blending European technique with local flair. The recipe showcases preservation and marination methods common in a pre-refrigeration era and reveals a taste for strong, aromatic flavors.

Back in 1890, cooks likely used a large earthenware or copper pot to stew the lamb, with a cast iron or clay brazier as their main heat source. The meat would be fried in a heavy pan, perhaps over charcoal, and onions would be boiled in a separate small pot. Simple wooden spoons and knives shaped much of the preparation, and marination was done in ceramic or glass containers. Measuring was approximate—cooks relied on 'una poca' (a little) or 'unas cebollas grandes' (some large onions), so intuition and experience guided the kitchen.