Mexican Tamales

Directions

1. Boil 2 pounds of veal until tender; salt while boiling.
2. Chop very fine, and season with plenty of cayenne pepper and a little garlic.
3. Have ready a thick paste made of 1 cup corn meal mixed with a little boiling water.
4. Shape the veal into rolls the size of the little finger, and encase each in the corn meal paste.
5. Take the inner husks of indian corn, cut off the ends, leaving the husks about 6 inches long, and wash them in boiling water.
6. Wrap each tamal in corn husk, throw 2 or 3 mexican peppers into the liquor in which the veal was boiled, and cook the tamales in it for 15 minutes.
7. Chicken, with a little fresh pork, can be used instead of veal.