New Mexico Cookery |
Common terms and phrases
add 1 teacupful add 2 tablespoonfuls albóndigas bay leaf beef black pepper blistered bubbling hot cabbage celery chile con carne chile pulp chile sauce chopped cloves of garlic colander cold place cold water cook slowly dish enchiladas figs fowl fresh frying gravy green chiles hot lard hot water hulled corn husks ingredients keep lard or drippings large kettle let it cook let them brown let them cook lime water liquor lye water Manor born masa mash Mayonnaise dressing meal Mexico vinegar mixture mutton Nopal olive oil onion oven palatable peel pepper pickled piece piñon nuts pint pods pound of meat pulp see Chapter pulverized orégano quart ready receipts red chile rice ripe roast rubbed salt to taste served steaming hot skillet skins sliced soak spoonful squash stir stove stuffing tablespoonful of lard tablespoonful of pulverized Take tamales teaspoonful tender thick thickening tomatoes tortillas turkey vegetables wash