National viands à la mode

Take some chick peas and plunge them into tepid salted water, and keep them at the same heat for a quarter of an hour, stirring them continually. When tender drain and wash them in several courses of water ; then throw them into boiling salt water, and boil gently until tender. Gaspachio Mince a large Spanish onion and a peeled cucumber together. Take three large and peeled tomatoes, cut them into halves, and take out the seeds. Then cut them into pieces the size of dice, and place them in a salad bowl in alternate layers, sprinkling them well with pepper, salt, and some bread crumbs. Pour vinegar and oil over them, and put on ice, and let them marinade for about an hour, or until soft, when the salad will be ready. Gaspachio (Another way) Take ten chillies (removing the seeds), an onion, also two cloves of garlic, and fry them in oil. Then add some cooked tomatoes, and fry with the already cooked chillies. Grate a French roll and fry in oil, and then add it to the sauce, with oil, vinegar, capers, salt, olives, sweet peppers, and rings of onions to garnish the dish. Guisado Cut some pounds of meat, poultry, or game into very small pieces and put them in a frying-pan with some lard, some sliced onions, and some garlic, and fry for fifteen minutes. Then put in some boiling red wine, a couple of chillies, and salt and pepper to taste. Let it steam for an hour and a half, and serve very hot. Olla Podrida Take half a quart of chick peas previously soaked in water for a few hours, a couple of carrots, chirizos (Spanish red sausages), long pepper, a clove of garlic and an onion, a bunch of parsley, a dozen lettuces, two coleworts, tomatoes, a slice of gourd, and any other vegetable. These must be cut up and put into the stockpot with about six pounds of brisket of beef, the knuckle end of a leg of mutton, half a pound of smoked streaky bacon, a few slices of ham, and a fowl. These should be well covered with water and the liquid carefully skimmed, and only simmered after it has first boiled up. Let it simmer for six hours. Pastel de Salpor Cook some potatoes, stringed beans, nectarines, and long white turnips, all chopped and fried with tomatoes, garlic, onions, and parsley. Sprinkle with pepper, vinegar, sweet wine, and fried breadcrumbs, into which mix the yolk of an egg. Mix a pound of corn flour with the yolks of six eggs, sugar, salt, and melted butter, and put them on a dish ; add as condiments, capers, olives, and pickles. Put the whole in an oven, and when cooked take it out and sprinkle over with sugar. Puchero (Da Silvia)