Ham, cheese, eggs, spices and the many delightful herbs of the country are formed into a paste, and by means of skewers the entire roast becomes impregnated with the aromatic, spicy flavor.
Their sauces and gravies, however, I do not consider as good as our own.
The most popular method of preparing turkey is called Mole de Guajolote. Cut up as you would a chicken, and fry in boiling lard until well done, and then take one pound and four ounces of large, dried peppers, four ounces of filberts, four of almonds, half an ounce of cinnamon, a piece of garlic toasted in the fire, a few of the seeds and veins of the pepper, a few cloves, a little anise, coriander, and black pepper, a quart of tomatoes, the skins taken off, and boiled until soft. All the above is put into a dish of hot lard for a few moments, stirring constantly to prevent burning. When brown, take out and grind very fine. Have ready a large dish with hot lard; stir in the above; let it fry a little, then put in the fried turkey; then water enough to cover the turkey; let all boil together for several hours until tender, salt to taste, and serve hot.
Tamal de Casuella (Corn-Meal Pot-pie).—One quart of meal scalded, with a little salt added, and four table-spoonfuls of melted lard. Any kind of meat that is preferred may be used, but generally the Mexicans take both pork and chicken, boiled until tender. Stir into the meal a double handful of flour, two eggs, and on this pour enough of the broth to make a thin batter. Take three or four large red peppers chopped fine, with plenty of tomatoes; beat thoroughly together and cook in lard. Then put the meat, well chopped, into the same lard. Grease another dish or pan with lard; spread the meal mixture on the bottom and sides, as for a chicken pie; then put in the meats, and cover with paste, and bake very slowly. When almost cooked, melt a little more lard and dress it all over; then put it in to bake again.
Their list of salads quite exceeds ours, and reasonably so, as they have so many vegetables, fruits, and herbs, which, combined, impart to them a peculiarly pungent and delightful flavor. The following is
