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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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