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(Introductory Remarks.) - (The Jewish Manual)

Clean and soak the head till the cheek-bone can be easily removed,
then parboil it and cut it into pieces of moderate size, and place
them in about a quart of stock made from shin of beef, the gravy must
be seasoned highly with eschalots, a small head of celery, a small
bunch of sweet herbs, an onion, a carrot, a little mace, a dozen
cloves, a piece of lemon peel, and a sprig of parsley, salt and
pepper; it must be strained before the head is added, fine forcemeat
balls rolled in egg and fried are served in the dish, as well as small
fritters made with the brains; when ready for serving, a glass and
half of white wine and the juice of a lemon are added to the gravy.

Having cleaned, boiled and split two fine feet, dip them into egg
and bread crumbs mixed with chopped parsley and chalot, a few ground
cloves, a little nutmeg, pepper and salt, fry them a fine brown,
arrange them in the dish and pour the sauce over. Make the sauce in
the following manner: slice two fine Spanish onions, put them in a
saucepan, with some chopped truffles or mushrooms, a little suet,
cayenne and white pepper, salt, one or two small lumps of white sugar,
and let all simmer in some good strong stock till the gravy has nearly
boiled away, then stir in a wine glass of Madeira wine, and a little
lemon juice; it should then be returned to the saucepan, to be made
thoroughly hot before serving.

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