Instructions: A: Meat Ingredients

When the young goat is killed, have the butcher drain off the blood and save it in a container. Wash the carcass, cut off the lower legs, tail, etc., and cut the kid into conveniently sized serving pieces, roughly about the size of a half chicken. Place the meat in a pot with garlic and salt.

Cover with cold water and boil for one hour. Stretch a triple thickness of cheesecloth, or a tea towel, over the top of the pot. Pour in the blood, allowing the cloth to contain the congealed element. Draw the ends together, tie with a string, drop into the pot liquid, and boil for 10 minutes. Remove the cloth containing the congealed blood, and force the blood through a fine sieve or strainer. Remove the meat from the pot, drain, and brown in a large skillet in very hot lard. Add the mashed blood, comino seeds, marjoram and sliced carrots. Add 1/2 cup of the water in which the goat meat was cooked. Bring to a boil, stirring occasionally, and add the following ingredients to complete the sauce, as directed.

B: Sauce ingredients:
1/2 cup olive oil 3/4 cup white wine 10 whole peppercorns 2 Tablespoons chili powder Tabasco to taste 1/2 teaspoon salt 10 whole cloves 4 bay leaves 1/4 teaspoon marjoram 2 garlic cloves 1 Tablespoon sugar 2 Tablespoons vinegar 2 green chili peppers, cut in small pieces (a small green bell pepper can be substituted) 2 onions, finely chopped 1/2 cup Mexican (or unsweetened) chocolate, ground and made into a thick paste with water 2 Tablespoons flour, mixed with water to make a paste 1/4 cup pimientos, finely chopped

Place olive oil, wine, peppercorns, chili powder, Tabasco, salt, cloves, bay leaves, marjoram, garlic, sugar, vinegar, chopped peppers, and chopped onions in a saucepan. Simmer over a low flame for about 5 minutes, stirring occasionally. Add the chocolate paste, stirring constantly as the mixture boils for about 3 minutes. Add the flour paste and chopped pimientos, stirring until the ingredients thicken.

C: Combination and serving:
Add the sauce ingredients to the meat, blood and other contents of the skillet (You will have to use 2 or 3 skillets for this quantity) Stir well until all ingredients are thoroughly blended. This should take 2 or 3 minutes. Serve on individual plates garnished with watercress, cubes of fresh pineapple, chilled seedless grapes, white radishes and string beans.

Orange sections dipped in powdered sugar make a good addition. With this dish serve either tortillas or tostados, a green salad wit a simple oil and vinegar dressing, and beer, preferably a Mexican beer if you can get it.

Serves 10-12

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