Cover a four-pound chicken with hot water and add four onions, a clove of garlic chopped fine, a stick of cinnamon, ten whole allspice, ten cloves, three red chile peppers and a teaspoonful of salt. Simmer until the chicken is tender, then remove and cut into small pieces. Strain the liquor, put the chicken meat into it, add enough yellow corn-meal to make a thick mush and boil ten minutes. Have ready the green corn cut from a dozen ears and two pounds of raisins, seeded, and mix these into the mush, with a half-teaspoonful of cayenne. Fill the center husk with a piece of the chicken and some of the mush, roll the others around, each spread with a tablespoonful of the mush. Tie at each end and boil an hour.
VIAJERO
Scald a quart of good Southern white corn-meal, making it moist, but not soft. Have a chicken boiled until tender and separated into parts; season the broth with the pulp of two dozen chile peppers, a quart of whole olives, two pounds of raisins, a cupful of sweet lard, salt and a suspicion of garlic; add enough corn-meal to thicken like gravy. Lay one of the prepared husks flat, put a piece of chicken on it and two tablespoonfuls of the thickened gravy; fold the husk over with the chicken inside, and roll around this six more husks, spreading each with two tablespoonfuls of the scalded meal. Tie each end securely with a narrow strip of the husk and steam three hours or longer.
OLLA PODRIDA
