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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.

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No. 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.

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Haricot Beans Another Way

When the haricot beans have been boiled as shown in the preceding

Number, 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.

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Another Way To Stew Fish

Behold, 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.

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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.

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Another Way

Have your carp fresh out of the water; scale and gut them, washing the

blood 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.

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Another Way To Stew Eels

Cover the fish close in a stewpan with a piece of butter as big as a

walnut 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.

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Another Way To Make Lampreys

Skin your fish, cleanse them with salt, and wipe them dry. Beat some

black 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.

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Another Way To Stew Oysters

Put a quarter of a pound of butter into a clean stewpan, and let it

boil. 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.

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Shrimp To Pot Another Way

To a quart of pickled shrimps put two ounces of fresh butter, and stew

them 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.

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Beerf Bouilli Another Way

Take about eight or nine pounds of the middle part of the brisket; put

it 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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