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SMOKED BEEF

(Introductory Remarks.) - (The Jewish Manual)







As there are seldom conveniences in private kitchens for smoking
meats, it will generally be the best and cheapest plan to have them
ready prepared for cooking. All kinds of meats smoked and salted,
are to be met with in great perfection at all the Hebrew butchers.
_Chorisa_, that most refined and savoury of all sausages, is to be
also procured at the same places. It is not only excellent fried in
slices with poached eggs or stewed with rice, but imparts a delicious
flavor to stews, soups, and sauces, and is one of the most useful
resources of the Jewish kitchen.

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SMOKED BEEF

Soak overnight in cold water; next morning place it in cold water, and
simmer till quite tender, reckoning one-half hour to the pound.









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