Albondigas

TAKE equal parts of fresh pork and beef, chop fine, add salt, a piece of soaked bread, one egg well beaten, and one teaspoon-ful of chile powder. Mix thoroughly and make into small balls, putting into each a piece of hard-boiled egg. In a tablespoonful of hot lard put five peeled and crushed tomatoes, a little chopped onion, salt and chile powder; add one cupful of broth and let boil a few moments; then put in the meat balls and boil until the meat is thoroughly cooked.

Albondiguillas

TO A pound of raw chopped beef add an onion finely chopped, a little garlic, parsley, marjoram, salt, a half-cupful of peeled and sliced tomato and a tea-spoonful of cider-vinegar. Soaktwo slices of bread in broth, squeeze dry and add a beaten egg. Mix all well together and drop with a spoon into a saucepan of boiling broth and cook three-quarters of an hour.

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.

Bunelos

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.