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Other Recipes from GENERAL REMARKS.General Remarks.Bola D'amor. Bola Toliedo. A Bola D'hispaniola. German Or Spanish Puffs. A Luction, Or A Rachael. Prenesas. Sopa D'oro: Or Golden Soup. Pommes Frites. Chejados. Cocoa Nut Doce. Cocoa Nut Pudding. Egg Marmalade. Macrotes. Tart De Moy. Grimstich. French Roll Fritters. Haman's Fritters. Waflers. Lamplich. Staffin. Rice Fritters. Lemon Tart. Another Way. Almond Rice. |
ANOTHER WAY(General Remarks.) - (The Jewish Manual)Slice six lemons and lay them in sugar all night, then mix with them two savoy biscuits, three ounces of orange and lemon peel, three ounces of ground almonds, one ounce of whole almonds blanched, and bake in a dish lined with pastry. Orange tarts are prepared in the same way, substituting oranges for the lemons. Other RecipesNo. 15. Roman Sauce (another way)Ingredients: Espagnole sauce, an onion, butter, flour, lemon,herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar. Cut up a small bit of onion, fry it slightly in butter and a little flour, add the juice of a lemon and a little of the peel grated, a bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded almonds or pinocchi, and a tablespoonful of burnt sugar. Add this to a good Espagnole (No. 1), and warm it up in a bain-marie. Other RecipesHaricot Beans Another WayWhen the haricot beans have been boiled as shown in the precedingNumber, chop fine a couple of onions, and fry them in a saucepan with a bit of butter, then add the haricot beans, pepper and salt; stir all together and serve them out to your family. Other RecipesAnother Way To Stew FishBehold, the dishes due appear!_Fish_ in the van, beef in the rear. Ah! all the luxury of fish, With scalding sauce. Boil six onions in water till tender, strain, and cut them in slices. Put your fish, cut in slices, in a stewpan with a quart of water, salt, pepper, ginger and mace to suit taste; let it boil fifteen minutes; add the onions, and forcemeat balls made of chopped fish, grated bread, chopped onion, parsley, marjoram, mace, pepper, ginger and salt, and five eggs beat up with a spoon into balls, and drop them into the pan of fish when boiling; cover close for ten minutes, take it off the fire, and then add six eggs with the juice of five lemons; stir the gravy very slowly, add chopped parsley, and let it all simmer on a slow fire, keeping the pan in motion until it just boils, when it must be taken off quickly, or the sauce will break. A little butter or sweet oil added to the balls is an improvement. If you meet with good success in the cooking of this receipt, you will often have stewed fish. Other RecipesRoman Sauce Another WayIngredients: Espagnole sauce, an onion, butter, flour, lemon, herbs,nutmeg, raisins, pine nuts or almonds, burnt sugar. Cut up a small bit of onion, fry it slightly in butter and a little flour, add the juice of a lemon and a little of the peel grated, a bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded almonds or pinocchi, and a tablespoonful of burnt sugar. Add this to a good Espagnole (No. 1), and warm it up in a bain-marie. Other RecipesAnother WayHave your carp fresh out of the water; scale and gut them, washing theblood out of each fish with a little claret; and save that after so doing. Cut your carp in pieces, and stew in a little fresh butter, a few blades of mace, winter savory, a little thyme, and three or four onions; after stewing awhile, take them out, put them by, and fold them up in linen, till the liquor is ready to receive them again, as the fish would otherwise be boiled to pieces before the liquor was reduced to a proper thickness. When you have taken out your fish, put in the claret that you washed out the blood with, and a pint of beef or mutton gravy, according to the quantity of your fish, with some salt and the butter in which you stewed the carp; and when this butter is almost boiled to a proper thickness put in your fish again; stew all together, and serve it up. Two spoonfuls of elder vinegar to the liquor when taken up will give a very agreeable taste. Other RecipesAnother Way To Stew EelsCover the fish close in a stewpan with a piece of butter as big as awalnut rolled in flour, and let it stew till done enough, which you will know by the eels being very tender. Take them up and lay them on a dish; strain your sauce, and give it a quick boil and pour it over the fish. Garnish with lemon. Other RecipesAnother Way To Make LampreysSkin your fish, cleanse them with salt, and wipe them dry. Beat someblack pepper, mace, and cloves; mix them with salt, and season your fish with it. Put them in a pan; cover with clarified butter; bake them an hour and season them well; remove the butter after they are baked; take them out of their gravy, and lay them on a coarse cloth to drain. When quite cold, season them again with the same seasoning. Lay them close in the pot; cover them completely with clarified butter; and if your butter is good, they will keep a long time. Other RecipesAnother Way To Stew OystersPut a quarter of a pound of butter into a clean stewpan, and let itboil. Strain a pint of oysters from their liquor; put them into the butter; and let them stew with some parsley minced small, a little shalot shred small, and the yolks of three eggs well beaten up with the liquor strained from the oysters. Put all these together into the stewpan with half a pound more butter; shake it and stew them a little; if too much, you make the oysters hard. Other RecipesShrimp To Pot Another WayTo a quart of pickled shrimps put two ounces of fresh butter, and stewthem over a moderate fire, stirring them about. Add to them while on the fire twelve white peppercorns and two blades of mace, beaten very fine, and a very little salt.--Let them stew a quarter of an hour: when done, put them down close in pots, and pour clarified butter over them when cold. Other RecipesBeerf Bouilli Another WayTake about eight or nine pounds of the middle part of the brisket; putit into your stew-kettle (first letting it hang up for four or five days) with a little whole pepper, salt, and a blade or two of mace, a turnip or two, and an onion, adding about three pints or two quarts of water. Cover it up close, and when it begins to boil skim it; let it stand on a very slow fire, just to keep it simmering. It will take five hours or more before it is done, and during that time you must take the meat out, in order to skim off the fat. When it is quite tender take your stewpan, and brown a little butter and flour, enough to thicken the gravy, which you must put through a colander, first adding sliced carrots and turnips, previously boiled in another pot. You may also, if you choose, put in an anchovy, a little ketchup, and juice of lemon; but these are omitted according to taste. When the gravy is thus prepared, put the meat in again; give it a boil, and dish it up.
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Most Viewed Recipes from The Jewish ManualMuligatawny Soup.Cocoa Nut Pudding. Another Excellent Receipt. Escobeche. Ramakins. Calf's Feet Jelly. Mashed Potatoes. Bread Pudding. A Simple White Soup. Stewed Pears. Curried Veal. Tomato Sauce. A Very Fine Emmolient Drink. Preserved Apricots. A Rich Brown Gravy. Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.Cutlets A La FranÇaise. VeloutÉ, Bechamel. Stock Or ConsommÉ. To Stew Duck With Green Peas. A Cherry Batter Pudding. To Pickle Melon Mangoes. Cutlets In Brown Fricassee. Pancakes For Children. Omlette Souflee. Little Short Cakes. Sweetbreads Stewed Brown. Fowls Boned And Forced. See Blankette Of Veal. Restorative Jellies. |
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