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.
LAMB CUTLETS WITH CUCUMBERS(Introductory Remarks.) - (The Jewish Manual)
Take two fine cucumbers, peel and cut them lengthways, lay them in
vinegar for an hour, then stew them in good stock till tender, when
stir in the yolks of two or three eggs, a little flour and essence of
lemon, which must all be first mixed up together with a little of
the stock, have ready some cutlets trimmed and fried a light brown,
arrange them round the dish and pour the cucumbers in the centre.
A NICE RECEIPT FOR SHOULDER OF LAMB.
Half boil it, score it and squeeze over lemon juice, and cover with
grated bread crumbs, egg and parsley, broil it over a clear fire
and put it to brown in a Dutch oven, or grill and serve with a sauce
seasoned with lemon pickle and chopped mint.
A CASSEREET, AN EAST INDIA DISH.
Take two pounds of lamb chops, or mutton may be substituted, place
them in a stewpan, cover with water or gravy, season only with pepper
and salt, when the chops are half done, carefully skim off the fat
and add two table spoonsful of cassereet, stir it in the gravy which
should not be thickened, and finish stewing gently till done enough;
rice should accompany this dish.
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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.
Little Short Cakes.
Bread Fruit Tarts.
Mutton Stewed With Celery.
Cutlets In Brown Fricassee.
See Blankette Of Veal.
Gateau De Tours.
A Plain Soufle.
Common Veal, Stuffing.
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