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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.
BEEF COLLOPS(Introductory Remarks.) - (The Jewish Manual)
Cut thin slices off from any tender part, divide them into pieces of
the size of a wine biscuit, flatten and flour them, and lightly fry
in clarified fat, lay them in a stew-pan with good stock, season to
taste, have pickled gherkins chopped small, and add to the gravy a few
minutes before serving.
TO WARM COLD ROAST BEEF WHEN NOT SUFFICIENTLY DONE.
Cut it in slices, also slice some beetroot or cucumber and put them
in a saucepan with a little gravy which need not be strong, two
table-spoonsful of vinegar, one of oil, pepper, salt, a little chopped
lettuce and a few peas, simmer till the vegetables and meat are
23 Beef CollopsHave two pounds of rump steak, cut thin, and divide it into pieces about
3 inches long; beat these with the blade of a knife and dredge with
flour. Put them in a frying-pan with a tablespoon of butter and let them
fry for three minutes, then lay them in a small stewpan and pour over
them the gravy, add a little more butter mixed smooth with a little
flour, and a small onion chopped fine, a pickled walnut and 1
teaspoonful of capers. Simmer for ten minutes and serve in a covered
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White Cucumber Sauce.
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Bread Crumbs For Frying.
Sweetbreads Stewed White.
Sweetbreads Stewed Brown.
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