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.
ANOTHER SORT(Introductory Remarks.) - (The Jewish Manual)
Prepare four small pieces of veal to serve in one dish, according to
the directions given for fricandeau of veal; these form a very pretty
_entrée_; the pieces of veal should be about the size of pigeons.
ANOTHER SORT.Mix the various ingredients above-named, substituting for the raisins,
apples minced finely, add a larger proportion of sugar, and either
boil or bake.
ANOTHER SORT.Mix into a batter a cup full of biscuit powder, with a little milk and
a couple of eggs, to which add three ounces of sugar, two of warmed
butter, a little shred of lemon peel, and a table-spoonful of rum;
pour the mixture into a mould, and boil or bake.
ANOTHER SORT.Warm a quarter of a pint of water flavoured with a little salt, in
which mix four beaten eggs; then mix half a pound of matso flour, and
a couple of lumps of white sugar, and half a teacup of milk; mix all
well together, and bake in a tin.
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Another Excellent Receipt.
Cocoa Nut Pudding.
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A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
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A Nice Breakfast Cake.
Gateau De Tours.
To Pickle Melon Mangoes.
To Make Punch.
A Fine Beefsteak Pie.
White Cucumber Sauce.
Common Veal, Stuffing.
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