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Ro.ast suckling pig.
Black beans and white -rice.
Lettuce salad.
Guava paste and Edam cheese.
Spanish turr6n (a sort of nougat made
of nuts, eggs, honey etc.)
Oranges and Malaga grapes.
Black coffee.
Amontillado Sherry
and Moscatel wine.
CUBAN POT ROAST
This is the most usual manner
os preparing meat, quite popular and
unpretentious.
Put a small thick piece of round
of beef weighing two pounds, to brown
in an iron pot with a little fat or butter.
When seered, add a large onion sliced,
or several small ones whole, and a
kernel of garlic; let brown also; add
salt and
peppe~,
bay leaf. sprig of thyme
or sage and a glass of dry Sherry or
white win e. Cover and let simmer a
while. Then add sufficient water to
almost cover meat. Cover closely and
let cook on slow hre until tender.