One hundred & one Mexican dishes

by Unknown

HUEVOS DE CARNE

Put through a coarse meat-grinder an equal amount of fresh pork and beef; add one-third as much bread as meat, soaked in water and squeezed dry, an onion and a chile pepper chopped fine. Season with salt and put in a pan with a beaten egg and mix thoroughly. Roll into balls the size of eggs. Take a quart of strained tomatoes, add the pulp of a chile pepper and an onion chopped fine. Simmer until the onion is cooked, season with salt and put in the meat-eggs and boil gently an hour. Lift them out carefully to a hot platter, thicken the sauce with a little flour, and pour over.