Ingredients
1 lb. mutton
1 lb. beef tenderloin
1 tsp. salt
pepper
1 cup water
1/2 tsp. ground allspice
pimentos
1/2 tsp. comino
oil or lard
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Add salt to water. Wash the meat well. Chop into small cubes and pour over salted water. Wait about 10 minutes and mince meat with a meat mincer. Place in a dish or non-metal pan. Smooth it over and cover with a wet cloth. Place in refrigerator and leave overnight. The next day add pepper, allspice and comino. Let meat stand in refrigerator for 3-4 hours to become seasoned. Shape into sticks 5 inches long and 1 inch thick. Heat oil or lard in skillet over medium heat, cook until browned but still juicy, but not raw inside. Turn occasionally. Makes 10 servings.