nished at the poorness of the soups in Lima, considering
the quantity of meat used in preparing them; but I soon discovered that
the soup served up to table was little more than water, and that the
strong gravy of the meat was either thrown away or given to the negroes.
There prevails an almost universal belief that the liquor in which the
meat is first stewed is injurious to health. Only a very few families
are sufficiently free from this prejudice to allow the strong gravy to
be used in the preparation of _caldo_, &c. The Puchero is an excellent
and nutritious dish, and would in itself suffice for a dinner, to which,
however, in Lima, it is merely the introduction. Roast meat, fish,
vegetables, preserves and salad are afterwards served. Another dish not
less indispensable to a Lima dinner than _puchero_, is _picante_. Under
this denomination are included a variety of preparations, in which a
vast quantity of cayenne pepper is introduced. The most favorite
_picantes_ are the _calapulcra_, the _lagua_, the _zango_, the
_charquican_, the _adobas_, the _picante de ullucos_, &c. The
_calapulcra_ is composed of meat and potatoes dried and finely pounded;
the _lagua_ is made of maize flour and pork; the _zango_, of the same
ingredients, but differently prepared; the _adobas_ consists of pork
alone; and the _picante de ullucos_ is made of a root resembling the
potato, cut into small square bits. These dishes, though much too highly
seasoned for European palates, are considered great dainties by the
Limenos. All the _picantes_ have a very red color, owing to the quantity
of cayenne used in preparing them; the _achote_ grains, which are also
used, produce a beautiful vermilion tint. Another dish, common on the
dinner-table in Lima, is called _ensalada de frutas_. It is a most
heterogeneous compound, consisting of all sorts of fruits stewed in
water. To none but a Limanian stomach could such a mixture be agreeable.
The dessert consists of fruits and sweets (_dulces_). The Limeno must
always drink a glass of water after dinner, otherwise he imagines the
repast can do him no good; but to warrant the drinking of the water, or,
as the phrase is, _para tomar agua_, it is necessary first to partake of
_dulces_. The one without the other would be quite contrary to rule. The
dulces consist of little cakes made of honey or of the pulp of the
sugar-cane; or they are preserved fruits, viz., pine-apple, quince,
citron, and sometimes preserved