GUISO
Cut a round-steak into small pieces and put into a frying-pan with a tablespoonful of hot drippings, four tablespoonfuls of rice, a cupful of boiling water and a sliced onion. Cover closely and cook slowly until tender. Remove the seeds and veins from four Mexican peppers, cover with a half-pint of boiling water and let stand until cool; squeeze them from the water with the hand, getting out all the pulp. Add salt and a little flour to thicken. Pour this over the cooked meat, let boil for a moment and serve very hot.