Soupe A La Turque - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

SOUPE A LA TURQUE.

Make a good gravy from shin of beef, and cut up very small various sorts of vegetables of whatever may be in season, add spices, pepper, and salt; when it is all stewed well down together, set it to cool and take off the fat, then place it again on the fire to boil, and add to two quarts of soup, one quarter of a pound of rice, beat two yolks of eggs with a little of the stock, and when the rice is quite tender, stir them into the soup, taking the precaution not to let the soup boil, and to stir always the same way.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Soup Cressy - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

SOUP CRESSY.

Grate six carrots, and chop some onions with a lettuce, adding a few sweet herbs, put them all into a stew pan, with enough of good broth to moisten the whole, adding occasionally the remainder; when nearly done, put in the crumb of a French roll, and when soaked, strain the whole through a sieve, and serve hot in a tureen.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Gravy Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

GRAVY SOUP.

Take about three quarts of any strong stock, seasoned with a bunch of sweet herbs, a carrot, turnip, and a head of celery, which must not be served in the soup. Vermicelli, maccaroni, or thin slices of carrot and small sippets of fried bread cut in fancy shapes, are usually served in this soup.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Pepper Pot - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

PEPPER POT.

Cut small pieces of any vegetables, and add pieces of smoked or salt beef, and also of any cold poultry, roast beef or mutton, stew all these together in two or three quarts of water, according to the quantity of meat, &c. It must be seasoned highly with whole peppers, allspice, mace, Jamaica pickles, and salt; it must be thoroughly stewed, and served, without straining, in a tureen.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Potato Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

POTATOE SOUP.

Grate a pound of fine potatoes in two quarts of water, add to it the trimmings of any meat, amounting to about a pound in quantity, a cup of rice, a few sweet herbs, and a head of celery, stew well till the liquor is considerably reduced, then strain it through a sieve; if, when strained, it is too thin and watery, add a little thickening; it should be flavoured only with white pepper and salt.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Carrot Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

CARROT SOUP.

Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say about two quarts, boil it, then pass it through a sieve; it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

A Simple White Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

A SIMPLE WHITE SOUP.

Break a knuckle of veal, place it in a stewpan, also a piece of chorissa, a carrot, two onions, three or four turnips, and a blade of mace, pour over two or three quarts of water or weak broth, season with salt, a sprig of parsley, and whole white pepper; when sufficiently boiled, skim and strain it, and thicken with pounded vermicelli.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore