Other Recipes from INTRODUCTORY REMARKS.Introductory Remarks.
To Clarify Suet.
Alamode Beef, Or Sour Meat.
Beef And Beans.
Kugel And Commean.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
To Salt Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
A BROWN FRICASSEE(Introductory Remarks.) - (The Jewish Manual)
Cut a breast of veal in pieces, fry them lightly and put them into a
stewpan with a good beef gravy, seasoned with white pepper, salt, a
couple of sliced onions (previously browned in a little oil), and a
piece of whole ginger, let it simmer very slowly for two hours taking
care to remove the scum or fat, have ready some rich forcemeat and
spread it about an inch thick over three cold hard boiled eggs, fry
these for a few moments and put them in the saucepan with the veal;
before serving, these balls should be cut in quarters, and the gravy
rendered more savory by the addition of lemon juice and half a glass
of white wine, or a table-spoonful of walnut liquor, if the gravy is
not sufficiently thick by long stewing, a little browned flour may be
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Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
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A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
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Rich Plum Cake.
Lamb And Sprew.
To Pickle Melon Mangoes.
Miroton Of Veal.
Sweetbreads Stewed Brown.
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