Chilli con carni (No. 1)
(A Mexican dish.)
Beefsteak (round), one tablespoonful of hot dripping, two large red peppers (dry), two tablespoonfuls of rice, one-half pint of boiling water, salt, onions, flour.
Cut steaks into small pieces. Put into a frying-pan with hot dripping, hot water and rice. Cover closely, and cook steadily until tender. Remove seeds and part of rind from red peppers. Cover with the chilli water, add garlic and thyme. Simmer until cold, then squeeze them in the hand until the water is thick and red. If not thick enough, add a little flour. Season with salt and a little onion if desired. Heat and pour sauce on the meat. Serve very hot.
Chilli con carni (No. 2)
Provide for it two pounds of steak, six red chillies, two cloves, one tablespoonful of flour, a little garlic, thyme, dripping. Seed the chillies and cover with boiling water. Soak until tender and then scrape the pulp into water. Cut steak in small pieces and fry brown in dripping or butter; add flour and brown it. Cover with the chilli water, add garlic and thyme. Simmer until the meat is tender and the gravy of the right consistency.
Beef cakes
Scrape round steak, season to taste with salt and pepper; form with the hands into small, flat cakes and broil over a quick fire.
Stew of beef’s liver
Cut one pound of liver into slices. Chop a quarter of a pound of fat salt pork. Spread a layer of the pork in the bottom of the inside kettle of a double boiler. Cover the pork with slices of liver, sprinkle this with a teaspoonful, each, of minced onion and parsley, add more pork, more liver, onion and parsley until all the ingredients are in the pot. As you do this, sprinkle each layer lightly with pepper. Pour a half-pint of seasoned weak stock over all, cover the pot closely and keep the water in the outer pot at a gentle boil for two hours and a half. Now strain out the meat and keep hot while you return the gravy in the pot to the fire and thicken it with a brown roux. Boil up once and pour the gravy over the liver.