The Jewish Manual Part 13

CARROTS AU BEURRE.

Boil them enough to be perfectly tender, then cut them in quarters, and again in lengths of three inches, drain them from the water, and put to them a piece of b.u.t.ter, salt and pepper, and simmer them for a few minutes without boiling; a large piece of b.u.t.ter must be used.

French beans are good dressed in the same way.

PUREE OF VEGETABLES.

Take any vegetable that may be approved, boil till well done, drain away all water, reduce the vegetable to a pulp, and add to it any fine sauce, to make it of the consistency of a very thick custard.

JERUSALEM ARTICHOKES FRIED.

Cut in slices after parboiling them, dip in batter, and fry.

STEWED RED CABBAGE.

Clean and remove the outer leaves, slice it as thinly as possible, put it in a saucepan with a large piece of b.u.t.ter, and a tea cup full of water, salt and pepper; let it stew slowly till very tender.

MUSHROOMS AU NATUREL.

Clean some fine fresh mushrooms, put them in a saucepan with a large piece of b.u.t.ter, pepper and salt; let them simmer until tender, and serve them with no other sauce than that in which they have been dressed. Also stewed in a veal gravy, and served with white sauce on a toast, they form a nice and pretty dish.

The large flap mushrooms may be stewed in gravy, or simply broiled, seasoned with cayenne pepper, salt, and lemon juice.

DRY TOMATO SOUP.

Brown a couple of onions in a little oil, about two table-spoonsful or more, according to the number of tomatos; when hot, add about six tomatos cut and peeled, season with cayenne pepper and salt, and let the whole simmer for a short time, then cut thin slices of bread, and put as much with the tomatos as will bring them to the consistency of a pudding; it must be well beaten up, stir in the yolks of two or three eggs, and two ounces of b.u.t.ter warmed; turn the whole into a deep dish and bake it very brown. Crumbs of bread should be strewed over the top, and a little warmed b.u.t.ter poured over.

DEVILLED BISCUITS.

b.u.t.ter some biscuits on both sides, and pepper them well, make a paste of either chopped anchovies, or fine cheese, and spread it on the biscuit, with mustard and cayenne pepper, and grill them.

SAVOURY EGGS.

Boil some eggs hard, put them into cold water, cut them into halves, take out the yolks, beat them up in a mortar with grated hung beef, fill the halves with this mixture, fry lightly, and serve with brown gravy.

SAVOURY CHEESE CAKES.

Grate finely an equal quant.i.ty of stale bread and good cheese, season with a little pepper and salt, mix into a batter with eggs, form into thin cakes and fry.

SCALLOPED EGGS.

Poach lightly three or four eggs, place them in a dish, pour upon them a little warm b.u.t.ter; sprinkle with pepper, salt, and nutmeg, strew over with crumbs of bread, and brown before the fire.

MACCARONI AND CHEESE.

Boil some maccaroni in milk or water until tender, then drain them and place on a dish with bits of b.u.t.ter and grated Parmesan cheese; when the dish is filled grate more cheese over it and brown before the fire.

A FINE RECEIPT FOR A SAVOURY OMELETTE.

Break four eggs, beat them up till thin enough to pa.s.s through a hair sieve, then beat them up till perfectly smooth and thin; a small omelette frying-pan is necessary for cooking it well. Dissolve in it a piece of b.u.t.ter, about an ounce and a half, pour in the egg, and as soon as it rises and is firm, slide it on to a warm plate and fold it over; it should only be fried on one side, and finely minced herbs should be sprinkled over the unfried side with pepper and salt. A salamander is frequently held over the unfried side of the omelette to take off the rawness it may otherwise have.

CHORISA OMELETTE.

Add to the eggs, after they are well beaten as directed in the last receipt, half a tea-cup full of finely minced _chorisa_; this omelette must be lightly fried on both sides, or the salamander held over long enough to dress the _chorisa_.

RAMAKINS.

Mix together three eggs, one ounce of warmed b.u.t.ter, and two of fine cheese grated, and bake in small patty pans.

RISSOLES.

Make a fine forcemeat of any cold meat, poultry, or fish, enclose it in a very rich puff paste, rolled out extremely thin. They may be made into b.a.l.l.s or small triangular turnovers, or into long narrow ribbons; the edges must be pressed together, that they may not burst in frying.

They form a pretty dish.

CROQUETTES.

Pound any cold poultry, meat, or fish, make it into a delicate forcemeat; the flavor can be varied according to taste; minced mushrooms, herbs, parsley, grated lemon peel, are suitable for poultry and veal; minced anchovies should be used instead of mushrooms when the croquettes are made of fish. Form the mixture into b.a.l.l.s or oval shapes the size of small eggs; dip them into beaten eggs, thickly sprinkle with bread crumbs or pounded vermicelli, and fry of a handsome brown.