Put the giblets of a chicken with a sliced onion, a little parsley and grated lemon-peel in a frying-pan with fresh lard or olive-oil, and fry slowly. Cut up a chicken, slice some ham or bacon, put these in with the giblets and fry brown. In a separate stew-pan put a little of the strained gravy, salt, chile pepper, a teaspoonful of olive-oil and one of tarragon vinegar. Add the browned fowl, also the giblets chopped fine, some chopped onion and parsley; last, put in a quart of green peas and cook until the peas are done. Serve with the peas in the center and the chicken piled about.
GANSO EN ACEITUNAS
Boil a goose until well done in water to which has been added two cloves of garlic and three chile peppers. Lift from the water, dry, and put it immediately in a pan of sizzling-hot bacon for a few minutes, turning it constantly so that every part is covered with the hot grease; add a half-pound of coarsely cut olives to the gravy before serving.
MEXICAN TURKEY
Soak fifteen chiles anchos or the broad dried peppers, without roasting, in a pint of water; then grind with two onions and the boiled giblets of the fowl; fry all in oil, adding a large pinch of oregano (wild marjoram), salt and a little vinegar. Stuff the turkey with whole onions and boil until about half cooked. Remove, wipe dry and put in a pan to roast. Add the liquor in which it was boiled to chile sauce and pour half of it over the turkey. After it has roasted for half an hour, turn, and pour over it the remaining sauce and cook until tender, basting often with the sauce in the pan.
MOLE DE GUAJOLOTE
Boil a turkey, save the broth, and cut into pieces as for serving. Remove all the seeds and veins from a pound of dry chile peppers, a pound of broad chiles and one of black chiles. Throw away the veins but fry the seeds with peanuts, almonds, walnuts, a piece of cinnamon, a pinch of comino seed and a piece of chocolate the size of a walnut. Fry the peppers until brown and then grind with the seeds to a smooth paste; fry all together again, then mix with the turkey broth. Put the pieces of turkey in a deep pan with a small piece of lean pork, pour the dressing over and bake an hour. When dished for serving sprinkle anjonjoli seeds over the top.