Use equal quantities of cold boiled chicken and veal, and half as much ham, all chopped. Mix together and moisten with good gravy. Season with salt, cayenne and a little chopped parsley. Make a dough by pouring a cupful of boiling water on a quart of fine, fresh corn-meal; work in a big lump of butter and add water until like biscuit dough. Have ready, as directed, a pile of the soft inner leaves or husks of green corn. Take a lump of dough about the size of an egg; pat it out flat, put a tablespoonful of the meat on it and roll for the inner husk. Then put on the outer husks with a thin piece of dough in each. Tie the ends and boil in water containing a few red peppers and a clove of garlic.
GENUINO
Boil three quarts of whole corn in ash lye until the hulls come off; soak in clear water until the lye is all out, then grind. Remove the seeds and veins from six chile peppers, boil soft and then put through a colander to separate from the skin. Boil a chicken tender and set aside half of the well-seasoned broth; the rest, with the chicken, thicken with part of the ground corn and add the pepper-pulp and three tablespoonfuls of fine marjoram. For the batter, take the remainder of the broth and ground corn and mix into it a tablespoonful of olive-oil; season with salt and make the dough just thick enough to spread. These proportions will make fifteen tamales.
HACIENDA
Grind two quarts of hulled corn through a meat-chopper and mix to a paste with two tablespoonfuls of melted butter, salt and cayenne. Divide a large, fat chicken and stew until tender, in water containing a clove of garlic and a pinch, each, of salt, comino seed and marjoram. Scald two dozen dry chiles, remove the seeds and veins, scrape the pulp from the skin, add this to the chicken-stew and thicken slightly with flour. Shape the corn-husks with scissors and soak in warm water for an hour. Remove, dry and rub each one with hot fat. Fill one with the chicken-stew, spread four others with the corn-paste; fold over the one containing the chicken and roll the others around. Tie the ends with a strip of the husk and steam for two hours.