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(Introductory Remarks.) - (The Jewish Manual)







Put eight pounds of beef in sufficient water to cover it, when the
water boils take out the meat, skim off the fat, and then return the
meat to the stew-pan, adding at the same time two fine white cabbages
without any of the stalk or hard parts; season with pepper, salt, and
a tea-spoonful of white sugar, let it simmer on a slow fire for
about five hours, about an hour before serving, add half a pound of
_chorisa_, which greatly improves the flavor.

AN EXCELLENT RECEIPT FOR STEWING A RUMP OF BEEF.
Chop fine a large onion, four bay leaves, and a little parsley, add to
these half an ounce of ground ginger, a tea-spoonful of salt, a blade
of mace, a little ground allspice, some lemon sliced, and some of the
peel grated; rub all these ingredients well into the meat, then place
it into a stew-pan with three parts of a cup of vinegar, a calf's-foot
cut in small pieces and a pint of water, stew gently till tender,
when the fat must be carefully skimmed off the gravy, which must be
strained and poured over the meat.











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