This is Mexican Turkey in Red Pepper, a favorite banquet dish. Cut a
young turkey into small pieces and boil with shallots and salt. Take
half a pound of red peppers, scalded and seeded, and grind fine with
black peppers, celery seed, cloves, allspice, and mustard (about half a
teaspoonful of each) and add to this some of the broth in which the
turkey was cooked. Put a pound of lard in a skillet and, when boiling,
put in the mixture with the turkey and let cook ten minutes, sending it
to the table hot.