|A Japanese Story Hashnu the Stonecutter sat beside the highway cutting stone. It was hard work, and the sun shone hot upon him. "Ah me!" said Hashnu, "if one only did not have to work all day. I would that I could sit and rest, and not h... Read more of Hashnu The Stonecutter at Children Stories.ca|| Informational|
RAISIN SAUCE(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.
Skirt Steak With Raisin SauceMake 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.
Raisin Sauce For Skirt SteakAdd 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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