take a large, open casuella (pottery vessel) in which about half a pound of lard is allowed to come to a boil, having ready a few onions cut into the finest particles, which are thrown in and cooked to a crisp, together with a small piece of garlic if liked. One or two pounds of rice, already washed and dried are then thrown into the boiling lard and tossed continually with a large spoon until well browned. Next, a pound or more of fresh tomatoes beaten into a jelly is thrown in and well stirred, with a few peppers, chopped fine, and a small quantity of salt. Enough boiling water is then poured in to cover the rice, a top placed over the vessel, and the whole is cooked slowly for two or three hours without stirring. It is often served with fried bananas. Where fresh tomatoes are not to be had, canned ones will answer as well, and I am sure this dish will be enjoyed by many Americans.
Puchero is one of the most popular of all Mexican dishes. It is not generally liked by strangers at first, and a taste for it requires considerable cultivation. It is made by boiling a shank of mutton in water for two hours without skimming. Add to this carrots, parsnips, green corn in the ear, cabbage, sweet and Irish potatoes, onions, apples, pears, squashes together with their bloom, thyme, pepper and sweet marjoram, as well as other Mexican vegetables and fruits not known outside the republic.
Very little water is used, hence each ingredient comes out steam cooked, and as nearly whole as though the component parts were boiled separately, but without a particle of salt or seasoning or any richness whatever.
Mexican housekeepers have an endless variety of methods for seasoning and dressing their meats. In a well-appointed household it is no uncommon thing to have the same meats prepared differently several times in a week.
Perhaps it may be somewhat due to the fact of the wretched manner in which the butchers do their work that they must resort to boiling, spicing, and other means to make the roast desirable. But when once prepared, the palate of Epicurus himself would be appeased.
