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In this collection of Spanish recipes, only those used in New Mexico for Centuries are given, excepting one or two Old Mexico recipes.
Take a young rooster, place in kettle with enough water to half cover. Simmer gently until half tender. Drain out water, cool, and stuff with the following dressing: Melt in fryingpan a teaspoonful of pork lard, suet in it, a tsp. of chopped onion, and 2/3 lb. cooked ground lamb or beef; add 1/2 cup seeded raisins, 1/2 cup pinon nuts, and wine glass of red sweet wine; mix well and stuff chicken with this. Grease chicken well with lard or butter, sprinkle with salt, pepper and flour, and bake in oven until brown and tender. Use the chicken stock in which it was boiled to make the gravey.
POLLO MARZENO (Spring Chicken)
Cut up chicken as for stewing; simmer with 2 cups water for 4 minutes. Add 2 cups green squash cut in small pieces, a little chopped fried onion, salt to taste. Simmer gently till tender.
POLLO CON AROZ (Stewed Chicken)
Cut up a tender young hen in small pieces. Place in kettle with enough warm water to cover, and boil gently. When tender, add cup of cooked rice, onion, salt and white pepper to taste, and a little crumbled dry mint. Simmer a few minutes to cook onion, and serve.
Grind together a handful of roasted pumpkin seed nuts, handful of roasted white corn, and two red chiles from which seeds and veins have been scraped. Grind into fine powder, dissolve in cup of water and cook until it thickens. Fry quail or spring chicken and add to this gravy. Cover and simmer until meat is tender. Add salt.
Boil mutton or lamb liver until well cooked. Drain and grind in a meat chopper. Add a pinch of cloves, salt, a little sugar, raisins, and a wine glass of native or port wine. Mix well and serve.