Recipe Manuscript

Lomitos En Perejil

Name: Lomitos En Perejil
Prep time: PTPT20M
Cook time: PTPT45M
Yield: 4
Cuisine: American
Ingredients: 450 grams beef round (aguayón, or substitute any lean stewing beef); 100 grams pork loin (or substitute boneless pork chop); 2-3 tablespoons lard (or use a neutral oil if preferred); 1 large onion, finely chopped (about 150 grams); 1 cup (about 30 grams) flat-leaf parsley, finely chopped; 300 ml water; Salt, to taste; Freshly ground black pepper, to taste

"Loins In Parsley"

1890

From the treasured pages of La Cocina en el Bolsillo No. 6

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

Lomitos En Perejil

"Se compra una libra de aguayón, se corta en rebanadas delgadas que se aplanan, y se pone á sancochar en una cazuela con manteca junto con un poco de lomo de puerco que se habrá rebanado lo mismo que la ternera, sazonándolo con una poca de sal pimienta y tapándolos con otra cazuela, así que están sancochados se sacan y en esa misma manteca se fríen perejil y cebolla picados muy menudamente y en bastante cantidad para formar el caldillo, así que está rendido el recaudo se pone la agua correspondiente para que queden bien cocidos los lomitos y les quede una salsa como de asado; se sazona el caldillo con una poca de sal y pimienta menuda, se echa la carne y se tapa la cazuela cuidando que no hierva fuerte."

English Translation

"Buy a pound of beef round, cut into thin slices and flatten them, then start to cook them in a casserole with lard along with a little pork loin cut in the same way as the beef, seasoning it with a bit of salt and pepper and covering them with another casserole lid. Once parboiled, remove the meat, and in the same fat, fry a generous amount of finely chopped parsley and onion to make the sauce. Once the mixture is cooked down, add enough water so that the loins cook well and are left with a sauce similar to a stew; season the sauce with a bit of salt and fine pepper, return the meat to the casserole, and cover, making sure it does not boil too strongly."

Note on the Original Text

The recipe is written in a narrative, almost conversational style, typical of late 19th-century Mexican cookbooks. Directions are given in a practical, sequential manner as though the author is walking you through the process in a bustling kitchen. Spelling and phrasing ('sancochar', 'caldillo', 'rendido el recaudo') reflect regional vocabulary and the Spanish of the time — not always the concise, measured style we expect in today’s recipe writing. Measurements are approximate, relying on home-cook intuition.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 6 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 6 (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 volume from the famed Cocina en el bolsillo series, offering an array of tempting recipes for every occasion—a true culinary companion for the creative home cook of yesteryear.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 1890 Mexico, featured in Antonio Vanegas Arroyo's 'La Cocina en el Bolsillo No. 6,' a charming little series designed to tuck into one’s pocket — the original culinary quick reference! The cookbook is a fascinating glimpse into the domestic life of late 19th-century Mexican households, celebrating both European-influenced ingredients (like pork and beef cuts) and everyday indigenous herbs such as parsley. Home cooks of that era often relied on economical cuts of meat, and recipes like these exemplify resourcefulness and flavor, producing hearty dishes from straightforward ingredients. The use of lard and the green aromatics points toward a dynamic melding of Old and New World culinary traditions.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original preparation would be done in earthenware or heavy tin-lined pots — cazuelas — set over a wood-fired or coal-burning stove. Meat was sliced with sturdy kitchen knives, and a wooden mallet was often used to pound and flatten the slices. Chopping was done on simple wooden boards. Finely cut ingredients were made with sharp knives, and the actual cooking involved close attention to the pot, managing heat by moving pots on and off the fire, and covering with a second pot or a heavy lid to retain moisture for gentle simmering.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

45 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 pound beef round (aguayón, or substitute any lean stewing beef)
3.5 ounces pork loin (or substitute boneless pork chop)
2-3 tablespoons lard (or use a neutral oil if preferred)
1 large onion, finely chopped (about 5 ounces)
1 cup (about 1 ounce) flat-leaf parsley, finely chopped
1 1/4 cups water
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Begin by purchasing 1 pound of beef round (aguayón).
Slice it into thin slices and gently pound them to tenderize.
Also, slice about 3.5 ounces of pork loin, preparing it in the same way.
In a heavy-bottomed pot, add 2-3 tablespoons of lard and set over medium heat.
Add both the beef and pork slices, seasoning with a pinch of salt and a few cracks of black pepper.
Cover with a lid (or another pot, to mimic the historical method) and allow the meat to gently simmer and stew until just cooked.
Remove the meat from the pot.
To the same pot and fat, add a generous amount of finely chopped parsley (about 1 cup, 1 ounce) and onion (1 large onion, finely diced, about 5 ounces).
Sauté until they are perfectly soft and fragrant, forming a flavorful base ('caldillo').
Add 1 1/4 cups of water to loosen and create a sauce, and season with additional salt and freshly ground pepper.
Return the meat slices to the pot, cover, and cook over low heat so the stew stays gentle and doesn’t boil fiercely.
The result should be tender pieces of meat in a rich greenish sauce — enjoy with rice, rustic bread, or potatoes.

Estimated Calories

320 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients, such as slicing and pounding the meat and chopping the vegetables. Cooking the stew takes around 45 minutes, including browning the meat, sautéing the vegetables, and simmering everything together. Each serving provides about 320 calories, and 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.