National viands à la mode

Cut up some fillet of pork in square pieces, put them into a stewpan with a dozen small onions and two cloves of garlic, fry them in fat, season with pepper and salt, and moisten with wellflavoured stock ; let all boil up together for some minutes, then put it on one side of the fire to simmer. Then place this stew in a china pudding dish and put into it four chirangos fried and cut up in pieces with four hard-boiled eggs cut up in quarters. Season with pepper and salt. Fry some bruised almonds in oil, and then shred them finely and sprinkle them over, and let this sauce boil up ; then put it into a moderate oven for half an hour, and serve in the dish it is cooked in. Escudella. (Spanish) Take one pound of soup meat and cover it with cold water, the same as for any soup ; add to this two pig's feet. When it boils skim carefully. When the meat is half done add one pint of white beans, half a pint of cabbage cut fine, a few small potatoes, and half a cupful of rice. When nearly done add a little Spanish saffron to colour light yellow. Add sufficient salt and serve. Estofado. (Spanish) Put into a small crock a spoonful of lard ; add two pounds of round of veal cut in pieces ; let this brown a little ; stir all the time, to prevent burning ; add to this a pinch of marjoram and a bay leaf, a pinch of mace, salt and pepper, and two teaspoonfuls of grated plain chocolate ; add a quart of boiling water. Place on the top of the crock a piece of coarse brown paper ; on this put a soup plate filled with water. Cook slowly ; when half done add potatoes cut in halves, half a dozen small onions, and a glassful of sherry. Keep the plate filled with water all the time. This dish requires an hour's preparation. Fillet a I'Estremadura Trim a good-sized fillet of beef and lard it right through with strips of raw ham and lard ; put it into a long-shaped earthenware pan ; season with salt and pepper. Marinade it well with salad oil ; add a large onion sliced, half a lemon sliced, and a few sprigs of parsley, and leave it in a cool place for a few hours. Then put the fillet and its pickle into a stewpan with half a pint of marsala and good stock ; add a bouquet of parsley, herbs, and a garlic root. Cover the meat with a sheet of buttered paper, and when the liquor begins to boil put on the lid and place the saucepan in a moderately hot oven, where it may stew slowly. When nearly done take the meat out and strain ; add a little more wine to the liquor and boil it, strain, and remove all fat, then reduce it to a half-glaze. Place the fillet on a baking dish, pour the sauce over it, and send to table quickly with a garniture a I'Estremadura and Castiglione sauce served separately. The garniture is made with braised lettuces, cabbages, peas, sausages, and ham. The vegetables are arranged en bouquet on either side of the dish, and the sliced sausages and ham at either end. The Castiglione sauce is made by reducing a pint of Espagnole to a third. Let it simmer ; then stir in a tablespoonful of red pimentos powdered, six ounces of cooked lean ham cut into small dice, and the juice of two lemons. Garbanzos