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.
KUGEL AND COMMEAN(Introductory Remarks.) - (The Jewish Manual)
Soak one pint of Spanish peas and one pint of Spanish beans all night
in three pints of water; take two marrow bones, a calf's-foot, and
three pounds of fine gravy-beef, crack the bones and tie them to
prevent the marrow escaping, and put all together into a pan; then
take one pound of flour, half a pound of shred suet, a little grated
nutmeg and ground ginger, cloves and allspice, one pound of coarse
brown sugar, and the crumb of a slice of bread, first soaked in water
and pressed dry, mix all these ingredients together into a paste,
grease a quart basin and put it in, covering the basin with a plate
set in the middle of the pan with the beans, meat, &c. Cover the pan
lightly down with coarse brown paper, and let it remain all the night
and the next day, (until required) in a baker's oven, when done, take
out the basin containing the pudding, and skim the fat from the gravy
which must be served as soup; the meat, &c., is extremely savory and
nutritious, but is not a very seemly dish for table. The pudding must
be turned out of the basin, and a sweet sauce flavored with lemon and
brandy is a fine addition.
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Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
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.
Stock Or ConsommÉ.
To Stew Duck With Green Peas.
Sweetbreads Stewed Brown.
To Pickle Melon Mangoes.
Cutlets In Brown Fricassee.
Turkey Boned And Forced.
Little Short Cakes.
A Nice Breakfast Cake.
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