|1340. If the right cheek burns, some one is speaking well of you; if the left, they are speaking ill of you; if both, they speak well and ill at once. Moisten the finger in the mouth and touch it to the cheek, naming those whom you suspect; the... Read more of Bodily Affections at Superstitions.ca|| Informational|
Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
BROWN STOCK(Soups) - (The International Jewish Cook Book)
Follow directions given for bouillon, adding a slice of beef and
browning some of the meat in the marrow from the bone.
BEET SOUP--RUSSIAN STYLE (FLEISCHIG)
Cut one large beet and one-half pound of onion in thick pieces and put
in kettle with one pound of fat brisket of beef; cover with water and
let cook slowly two hours; add three-fourths of a cup of sugar and a
little citric acid to make it sweet and sour and let cook another hour;
season and serve hot.
Brown StockMRS. W. COOK.
Four pounds shin of beef, or other meats and bones--four carrots, four
onions, one turnip, one small head of celery, one half tablespoonful of
salt, one half teaspoonful of peppercorns, six cloves, five pints of
cold water. Cut up the meat bone and place it in a large saucepan, pour
over the water, skim when boiling, prepare the vegetables, add them to
the saucepan; cover closely and boil slowly four hours. The spice should
be added with the vegetables.
Brown Stock(Sugo di Carne)
Cover the bottom of a saucepan with thin slices of beef taken from a
juicy cut and small pieces of salt pork. Place over a large onion, one
carrot, and a stalk of celery, all chopped in small pieces. Add some
butter and cover the whole with any trimmings from steaks or roasts and
any bit of left over cooked meat. Season with salt and cloves. Put over
the fire without stirring. When you smell the onions getting very brown,
turn the meat and when everything is quite brown add a cup of water,
renewing the latter three times. Finally add a certain quantity of
boiling water or, better still, of broth, and let it boil gently five or
six hours. Strain, cool and skim off the fat which will form a cake on
top of the liquid.
The meat can be used afterward for meat balls or Croquettes. The stock
may be kept for some days and forms the basis for many dishes.
Brown Stock1 pint soaked lentils.
3 pints water.
1 ounce butter.
1 teaspoon of salt.
Dissolve the butter in a large saucepan, place in the lentils, water,
and vegetables sliced. Boil one hour, add salt, re-boil until quite
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