ARTIFICIAL TURTLE
Beat together until smooth a half-pound, each, of chopped fat and lean veal; add three boned anchovies and season with mace, red pepper, salt, shredded parsley, juice of one lemon and two teaspoonfuls of Madeira wine. Mix all together and make into little balls; dust with flour and stew for a half-hour.
BUÑELOS
One and a half pounds veal cooked tender and put through a meat-grinder. To three cups of the veal add one of blanched almonds, one of whole raisins, seeded, and a teaspoonful of Mexican sausage. Stew all together with a little of the veal broth. When cold form into little cakes and fry in hot olive-oil. Pour over them thickened tomato sauce, seasoned with a little cinnamon and sugar.
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.
