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(Mushroom Sauce.--add One-half Cu) - (The International Jewish Cook Book)

Brown some fat in a spider, stir in a tablespoon of flour; stir until it
becomes a smooth paste; then add hot soup, stirring constantly; add a
handful of raisins, some pounded almonds, a few slices of lemon, also a
tablespoon of vinegar; brown sugar to taste: flavor with a few cloves
and cinnamon, and if you choose to do so, grate in part of a stick of
horseradish and the crust of a rye loaf. Very nice for fat beef.

Other Recipes

Skirt Steak With Raisin Sauce

Make a rich stuffing by chopping together three-fourths a pound of

veal, one-half a pound of ham, and an ounce of beef suet or other fat.

Add the grated rind of a small lemon, and a teaspoonful of dried, mixed

herbs, or of kitchen bouquet, two beaten eggs, a grate of nutmeg, and

one cup of cream. Cook all together over hot water until mixture is the

consistency of custard; thicken further with fine bread crumbs, and let

cool. Divide a two-pound skirt steak into halves, crosswise, spread the

stuffing over both parts, roll up each one and tie. Let steam for half

an hour, then put into a hot oven to finish cooking and brown. Serve

with Raisin Sauce.

Other Recipes

Raisin Sauce For Skirt Steak

Add one-half a cup of seeded raisins to one pint of cold water, set over

fire, bring slowly to a boil and let simmer, gently, for fifteen

minutes. Blend two tablespoonfuls of flour with one-half a teaspoonful

of salt and one-fourth a teaspoonful of white pepper, and stir this into

two scant tablespoonfuls of melted butter or butter substitute; add to

the raisins and water, and let boil, keeping stirred, for three minutes.

Remove from fire and add the juice of one-half a lemon or two

tablespoonfuls of vinegar.

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