JAMON CON PIMIENTOS
Cut a pound of ham into small chunks; add to this a pound of sausage meat, two onions and two tomatoes sliced, a sprig of parsley or a few comino seeds and some small bits of dried chile pepper. Fry these together in a little butter or drippings and then add a pint of boiling water. Stir in a pound of soaked rice, cover and set where it will cook slowly without stirring. Salt to taste and serve hot.
LENGUA DE BUEY
CONCIDA
Dissolve one-half cupful of salt in enough boiling water to cover a beef’s tongue and cook until just done. When cool remove the skin and slice thin. Take a dozen chiles anchos or large dry chiles, cut them the long way, remove all seeds, veins and the stem end; drop the skins into boiling water with one-half cupful of salt, press them under the water and keep at boiling heat two hours. Skim into a chopping-tray, chop fine and press through a sieve. Add a teaspoonful of powdered summer savory, two of finely chopped onion, salt and a half-cupful of olive-oil. Squeeze the juice of two lemons into a cup and fill it up with vinegar. Add this to the sauce by spoonfuls and a bottle of olives stoned and cut fine. Heat and pour over the tongue as it is served.