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 SIMPLE STEWED STEAK(Introductory Remarks.) - (The Jewish Manual)
Put a fine steak in a stewpan with a large piece of clarified suet
or fat, and a couple of onions sliced, let the steak fry for a few
minutes, turning it several times; then cover the steak with gravy,
or even water will answer the purpose, with a tea-cup full of button
onions, or a Spanish onion sliced, a little lemon peel, pepper, salt,
and a little allspice; simmer till the steak is done, when the steak
must be removed and the gravy be carefully skimmed, then add to it a
little browning and a spoonful of mushroom ketchup; the steak must
be kept on a hot stove or returned to the stewpan to warm up. If the
gravy is not thick enough, stir in a little flour.
BRISKET STEWED WITH ONIONS AND RAISINS.
Stew about five pounds of brisket of beef in sufficient water to
cover, season with allspice, pepper, salt, and nutmeg, and when nearly
done, add four large onions cut in pieces and half a pound of raisins
stoned, let them remain simmering till well done; and just before
serving, stir in a tea-spoonful of brown sugar and a table spoonful of
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A Very Fine Emmolient Drink.
A Rich Brown Gravy.
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Gateau De Tours.
Cutlets In Brown Fricassee.
A Vol-au-vent Of Fruit.
Common Veal, Stuffing.
See Blankette Of Veal.
Turkey Boned And Forced.
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