Mexican Chile con Carne Recipe ingredients

To prepare this Mexican Chile con Carne Recipe, first cut into dice sufficient cold lamb, beef, or veal to make 2 1/2 cupfuls. Season with a tablespoonful of onion juice and a teaspoonful of grated nutmeg and sweet marjoram, mixed. Heat a large, heaping tablespoonful of butter in a frying-pan, and when it bubbles stir in 1 1/2 tablespoonfuls of flour. Stir until smooth and thick; then pour in a cupful of soup stock or good gravy, add a teaspoonful of salt. Put the meat with the seasonings into this sauce and add a small, sweet red pepper cut in rings. Simmer together five or ten minutes and serve very hot on squares of hot buttered toast.