BUÑELOS
One and a half pounds veal cooked tender and put through a meat-grinder. To three cups of the veal add one of blanched almonds, one of whole raisins, seeded, and a teaspoonful of Mexican sausage. Stew all together with a little of the veal broth. When cold form into little cakes and fry in hot olive-oil. Pour over them thickened tomato sauce, seasoned with a little cinnamon and sugar.