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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.
MUTTON STEWED WITH CELERY(Introductory Remarks.) - (The Jewish Manual)
Take the best end of a neck of mutton, or a fillet taken from the leg
or shoulder, place it in a stewpan with just enough water to cover
it, throw in a carrot and turnip, and season, but not too highly; when
nearly done remove the meat and strain off the gravy, then return both
to the stewpan with forcemeat balls and some fine celery cut in small
pieces; let all stew gently till perfectly done, then stir in the
yolks of two eggs, a little flour, and the juice of half a lemon,
which must be mixed with a little of the gravy before pouring in the
stewpan, and care must be taken to prevent curdling.
A SIMPLE WAY OF DRESSING MUTTON.
Take the fillet off a small leg or shoulder of mutton, rub it well
over with egg and seasoning, and partly roast it, then place it in a
stewpan with a little strong gravy, and stew gently till thoroughly
done; this dish is simple, but exceedingly nice; a few balls or
fritters to garnish will improve it.
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A Very Fine Emmolient Drink.
A Rich Brown Gravy.
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Casserole Au Riz.
A Nice Breakfast Cake.
See Blankette Of Veal.
A Vol-au-vent Of Fruit.
Common Veal, Stuffing.
Cutlets In White Fricassee.
Sweetbreads Stewed White.
Sweetbreads Stewed Brown.
A Cherry Batter Pudding.
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