1931 Cuban Cookery by Blanche Z de Baralt

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2 lbs. boiled beef 10 small tomatoes or 5 large ones 1 onion minced 1 kernel garlic 1 or 2 green sweet peppers 3 spoonfuls fat or butter Bay leaf, 3 cloves, pinch of salt. Run boiled or other cooked beef through the choppper. Place in large frying pan the fat, add onion and garlic, let them brow:O., then add tomatoes in small pieces and other seasoning. Allow to simmer 10 minutes, then add chopped cold meat, mix well and cook · a few minutes more. A dash of vinegar is often beneficial. But this picadillo cannot be served alone. It must be accompanied by white rice, fried eggs and fried bananas. To fry an egg Cuban style, you must really poach it in deep fat, and it is oh! so good that way, but the egg must be strictly fresh. By fried bananas we understand fried plantains -the vegetable, not the fruit. The mode of doing it will be seen under the proper heading.