1931 Cuban Cookery by Blanche Z de Baralt

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42

Ro.ast suckling pig. Black beans and white -rice. Lettuce salad. Guava paste and Edam cheese. Spanish turr6n (a sort of nougat made of nuts, eggs, honey etc.) Oranges and Malaga grapes. Black coffee.

Amontillado Sherry and Moscatel wine.

CUBAN POT ROAST

This is the most usual manner os preparing meat, quite popular and unpretentious. Put a small thick piece of round of beef weighing two pounds, to brown in an iron pot with a little fat or butter. When seered, add a large onion sliced, or several small ones whole, and a kernel of garlic; let brown also; add salt and peppe~, bay leaf. sprig of thyme or sage and a glass of dry Sherry or white win e. Cover and let simmer a while. Then add sufficient water to almost cover meat. Cover closely and let cook on slow hre until tender.