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Ragout Of Beef - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Ragout Of Beef - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Ragout of Beef



Time—2½ hours



1 lb. pieces of beef, raw or cooked, ½ pint cold water, 3 large onions, 1 teaspoonful salt, ¼ teaspoonful pepper, 1 teaspoonful chopped parsley, ½ teaspoonful chopped herbs, ½ oz. rice or pearl barley.



Peel and cut the onions into rings, cut the pieces of meat into squares, put them in a stew-pan, add all the other ingredients and then the water. Simmer for 2 hours, stirring occasionally to prevent burning.




Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

3 Delicious Beef Recipes You Will Enjoy - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

3 Delicious Beef Recipes You Will Enjoy - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

3 Delicious Beef Recipes You Will Enjoy - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food




1. Braised Beef - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

2. Stewed Shin Of Beef With Dumplings - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

3. Beef Stewed With French Beans - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food




1. Braised Beef - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


3 Delicious Beef Recipes You Will Enjoy - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Time—3 hours

Ingredients:
5 lbs. topside, ½ lb. smoked beef, 3 oz. dripping, 1 medium-sized onion, 1 small carrot, 1 turnip, 3 to 4 sticks celery, 1 pint water, a few whole peppers and allspice, 1 tablespoonful vinegar, 1 tablespoonful flour; salt to taste.


Instructions:
  • Melt the dripping, cut up the smoked beef into thin wedge-like strips and insert them into the meat with a knife. 
  • Brown both sides of the meat in the dripping, add the vegetables, seasoning and water, and let all stew very slowly for 2½ hours. ¼ hour before serving, take out the meat, keep it hot; mix the flour, vinegar and 1 tablespoonful water to a paste, pour it into the stew-pan and thicken it, strain gravy over meat and serve.



2. Stewed Shin Of Beef With Dumplings - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

 

Time:  2½ hours

Ingredients:
1 lb. shin of beef, 2 onions, 2 carrots, 2 turnips, 2 tablespoonfuls flour, 2 oz. dripping or suet; pepper and salt to taste.

Instructions:
  • Prepare the carrots and turnips and boil them quickly 20 minutes in 1 quart of water. Cut the meat into pieces, fry a light brown in the dripping, then place the pieces in a saucepan. 
  • Peel and slice the onions, fry them in the same dripping, then stir in carefully 2 tablespoonfuls of flour to brown.
  • Add the carrots and turnips to the meat, pour the water in which they were boiled into the frying-pan to brown; then add it with the onions, pepper and salt to the meat, etc, and stew slowly 1½ hour.



3 Delicious Beef Recipes You Will Enjoy - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food





3 Delicious Beef Recipes You Will Enjoy - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Dumplings


Ingredients:
½ lb. flour, 2 oz. dripping, 1 teaspoonful baking-powder, 1 teaspoonful salt.

Instructions:
  • Shred the fat fine and rub it into the flour with the baking-powder and salt. Mix with lukewarm water to a stiff paste. 
  • Cut into eight pieces, and roll lightly into dumplings on a floured board. 
  • Throw them into a saucepan of boiling water, and boil till they rise to the surface (20 minutes). 
  • Add them to the stew 10 minutes before serving.


3. Beef Stewed With French Beans - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Time—3 hours

Ingredients
5 lbs. lean brisket, 2 lbs. French beans, 4 good-sized onions, 1 pint water, 1 gill vinegar, 1 tablespoonful flour, 2 tablespoonfuls dark moist sugar; pepper and salt to taste.

Instructions
  • Stew the beef 3 hours in the water. String the beans, cut them in halves, peel and cut up the onions, and add all to the beef at the end of the first hour. 
  • About 10 minutes before serving skim off all the fat; mix smoothly in a separate basin the flour, sugar, vinegar, pepper and salt, and add the mixture to the stew.

Nut And Raisin Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Nut And Raisin Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Nut And Raisin Sandwiches


Take equal quantities of nuts and raisins; moisten with cream or grape juice and spread on thin slices of bread.
Bread should be twenty-four hours old and cut in thin, even slices. 
If fancy forms are desired, shape before spreading with butter. Cream butter and spread evenly.


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Tomato Pie - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Tomato Pie - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food




Tomato Pie



Time—¾ hour



1 lb. cold mutton, ½ lb. potatoes, 1 lb. tomatoes, 1 gill stock, ½ onion, pepper and salt to taste.



Cut the meat into neat pieces, add the potatoes and onion sliced, and cover with sliced tomato. 

Add the stock and seasoning, make a short crust and bake about ½ hour.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Brazilian Stew - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Brazilian Stew - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Brazilian Stew  


Time—3 hours



1 lb. beef, 1 carrot, 1 turnip, herbs, pepper and salt to taste, ½ gill vinegar.



Cut the meat into neat pieces, dip each piece in the vinegar, and pack closely in a saucepan. Sprinkle with pepper and salt. Cut the vegetables into slices, and put them with the herbs into the saucepan. Close the lid, and steam 2½ hours, stirring occasionally.




Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen


Hallelujah Spiral Notebooks - Cute Blank Journals You Can Use For Bible Study, Sermon Notes And Prayer Journaling

Hallelujah Spiral Notebooks - Cute Blank Journals You Can Use For Bible Study, Sermon Notes And Prayer Journaling





Hallelujah Geometric Orange Purple Green Gold Luxe Spiral Notebook 8.5 in x 11 in

Hallelujah Spiral Notebooks - Cute Blank Journals You Can Use For Bible Study, Sermon Notes And Prayer Journaling
Get It Here





Hallelujah Geometric Orange Purple Green Gold Luxe Spiral Notebook 8.5" in x 11" in

Hallelujah Spiral Notebooks - Cute Blank Journals You Can Use For Bible Study, Sermon Notes And Prayer Journaling
Get It Here




Hallelujah Geometric Orange Purple Green Gold Luxe Spiral Notebook 8.5 in x 11 in
Hallelujah Spiral Notebooks - Cute Blank Journals You Can Use For Bible Study, Sermon Notes And Prayer Journaling
Get It Here





 

Celery Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Celery Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Celery Sandwiches


Two cups of chopped celery, two tablespoons of chopped walnuts, two tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing. 


Spread between slices of thin buttered bread.


Bread should be twenty-four hours old and cut in thin, even slices. 


If fancy forms are desired, shape before spreading with butter. 


Cream butter and spread evenly.



Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Frying Fish - Useful Cooking And Housekeeping Tips And Hacks - Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Frying Fish - Useful Cooking And Housekeeping Tips And Hacks - Kosher Recipes, Diets And Cuisines - Cooking Jewish Food




Hints On Frying



This method of cooking fish requires the utmost care. 

It is most important that the fish should be very carefully dried, and that the oil should be at the right temperature. 

To test this throw in a small piece of bread, and if it brown in less than a minute the oil has reached the correct heat. 

When the oil is perfectly still, and a blue smoke rises, the temperature may also be considered right. 

The fish must be well covered in oil, and the pieces must not come in contact with one another.



To Fry Fish




Clean the fish, then cut it as required, and dry it very thoroughly. 

Beat up an egg, mix some flour, pepper and salt on a plate, dip the fish first into this seasoning, then into the egg, and when the oil has reached the right temperature, fry the fish a golden brown. 

Place it on soft paper on a basket lid to drain. 

When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time. It can be used again for fish only.

To economize the eggs mix a little water with them.

To utilize any scraps of fried fish, heat them in melted butter, flavoured to taste.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Meat Blintzes - Passover Food Recipe - Cooking Jewish Food

Meat Blintzes - Passover Food Recipe - Cooking Jewish Food 



Meat Blintzes



The same pancakes can be used with meat taken from soup; 
Fry two small onions with a little fat and chop with the meat. 
Add two eggs, salt and pepper to taste.



Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum


Beefsteak Pie - Passover Food Recipe - Cooking Jewish Food

Beefsteak Pie - Passover Food Recipe - Cooking Jewish Food


Beefsteak Pie


Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. 


Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. 


Make ready a crust as follows: 


Boil four or five large floury potatoes; when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat;


Mix it with two well-beaten eggs; then put a layer of it around the bottom and sides of a deep pie-dish; 


Lay in the stew, cover with the balance of the potato; 


Brush it over with the yolk of an egg and bake in a quick oven till brown.


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Meat Croquettes - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Meat Croquettes - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food




Meat Croquettes


Time—1 hour



¼ lb. cold meat; pepper and salt to taste; ½ lb. cold boiled potatoes, ¼ lb. flour, 2 oz. dripping, bread-crumbs or vermicelli, 1 egg.



Rub the potatoes through a sieve, add the flour and salt and rub in the dripping. Mix to a stiff paste with cold water, roll it out and cut in into rounds. Put a little chopped meat in each round, egg half the round, press the edges together and nick them. Roll each croquette first in egg and then in bread-crumbs or vermicelli, and fry in boiling fat or oil.




Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Macaroni Mutton - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Macaroni Mutton - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Macaroni Mutton 



Time—2¼ hours



1 lb. cold cooked mutton, 1 large onion, 1 oz. dripping, 1 pint of stock or pot-liquor, 1 tablespoonful sauce of any kind, ¼ lb. macaroni; pepper and salt to taste.


Fry (in a saucepan) some slices of mutton (underdone is best) in the dripping, with the onion cut in pieces, then add the stock or pot-liquor, Worcester, Harvey or other sauce, pepper, salt and macaroni. Simmer for 2 hours and serve.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen