CORDERO
Cut a pound of young lamb into small chunks and fry with a sliced onion in hot lard. When nicely browned add three peeled and sliced tomatoes and three green peppers chopped fine. Cover with two quarts of water and simmer slowly; add a cupful of green peas, one of green corn cut from the cob, a half-cupful of rice, salt and chile pepper. Work into a raw egg a teaspoonful of oil and a half-teaspoonful of vinegar; put this in the bottom of the soup-tureen and pour the soup over it.