At the table open up the rolls, remove the husks, and eat with tomato sauce. A good sauce for tamales is made by stewing tomatoes with a little onion and green pepper, straining and highly seasoning. Worcestershire sauce is always good in tamale sauce.
This tamale mixture is fine for stuffing green mango peppers. Indeed, it makes a fine forcemeat for most anything.
27. Koorma (Arabian).
Koorma is usually made from mutton or veal. Mince an onion, a little green ginger, and a tiny bit of garlic and add to a cup of buttermilk. Cover a pound of mutton with this and allow to stand for a while. The mutton may either be fresh or left-over. While the mixture is standing, fry a minced onion; add to it a little turmeric. Turn the buttermilk mixture into this. If the meat is uncooked, also add a little water, so that it may become tender; but this is unnecessary if cold mutton is used. Simmer slowly together until the meat gets tender and the curds dry. At the last a little cocoanut may be added, but this is not necessary. The gravy must be very little and very rich.
28. Spiced Beef.
This is a very nice way of keeping beef if the weather is hot and one has no ice. Cut the meat up, salt a little, turn it into a bowl, and just cover with vinegar. Sprinkle well with mixed spices. When ready to use, fry with tomatoes and onions. This may be kept for several days without ice, even in the hottest weather.
29. Irish Stew (Old English).
Equal parts of meat and potatoes. Half a pound of meat and half a pound of potatoes makes quite a good-sized dish. Cook the meat with a sliced onion in plenty of water until it is almost tender. Then add the potatoes; also a little mint or parsley, a tiny bit of green ginger, and a sprinkle of cinnamon, salt and plenty of pepper. Cook together until all are sufficiently cooked. At the last, if mutton has been used, add half a cup of milk. Thicken a little if desired, only perhaps it is best to cook it until potatoes begin to break, thickening it in that way.
30. Mesopotamia Stew.
Equal parts of meat and string beans. Fry together with or without an onion. When quite brown but not hard, season well in any way liked. In Mesopotamia, of course it is made very hot. Cover with water and cook slowly until beans are soft and meat is tender. Less meat may be used. Beans and meat should both be cut up fine for this stew.