A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints


A DUTCH FRICANDELLE.


Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the crumb of a French roll in milk, beat it up with the fish and three eggs: butter a mould, sprinkle it with raspings, place in the fish and bake it; when done, turn out and serve either dry or with anchovy sauce; if served dry, finely grated crumbs of bread should be sprinkled thickly over it, and it should be placed for a few minutes before the fire to brown.


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 

Fish Fritters - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Fish Fritters - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints


FISH FRITTERS.


Make a force-meat of any cold fish, form it into thin cakes, and fry of a light brown, or enclose them first in thin paste and then fry them. The roes of fish or the livers are particularly nice prepared in this 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 

Fish Omelet - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Fish Omelet - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints


FISH OMELET.



Shred finely any cold fish, season it, and mix with beaten eggs; make it into a paste, fry in thin cakes like pancakes, and serve hot on a napkin; there should be plenty of boiling butter in the pan, as they should be moist and rich; there should be more eggs in the preparation for omelets than for fritters.


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 

Simple Ways Of Using Cold Cooked Meat - Curry - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Simple Ways Of Using Cold Cooked Meat - Curry - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Curry. Time—1¼ hour.


1 lb. pieces of cold cooked meat, 2 oz. clarified dripping, 1 apple, 1 onion, 1 dessertspoonful curry powder, 1 dessertspoonful flour; salt and pepper to taste; ½ pint cold water.
Peel and cut up the onion and apple, and cut the meat into neat slices; fry the vegetables brown in the dripping, add the curry powder, flour, salt and pepper, and stir the water into it gradually. Let it boil, and then simmer for ½ hour with the lid off. Add the meat, heat it through, but do not let it boil. Serve in a ring of boiled rice.


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

Meat Croquettes - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Meat Croquettes - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


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

Potato Pie - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Potato Pie - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Potato Pie. Time—1 hour.


1 lb. cold cooked meat, 1½ lb. boiled potatoes, 1 oz. dripping, 1 tablespoonful gravy or water, ½ teaspoonful herbs or 1 onion, 1 teaspoonful salt, ¼ teaspoonful pepper.
Cut the meat into small pieces, or mince it, sprinkle with the seasoning and put in a pie-dish, add the water or gravy. Melt the dripping, add to it the mashed potatoes, pepper and salt, stir well and spread over the meat to form a crust. Smooth neatly with a knife dipped in hot water, and mark with a fork. Bake in a hot oven about ¾ hour.


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

Potato Surprise - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Potato Surprise - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Potato Surprise - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young HousekeepersPotato Surprise. Time—½ hour.

Ingredients:


  • 1 Potato
  • Pepper
  • Salt
  • 2 oz. Lean Cooked Mutton 


Directions


. Choose a large potato
. Parboil it without peeling 
. Cut a small piece off the end 
and scoop out the inside
. Mince the meat fine
. Flavor with pepper and salt 
. Mix with a little gravy and fill the potato
. Cork up the end with the piece cut off 
and bake about 20 minutes


Potato Surprise - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers


Matzo Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Matzo Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



MATSO CAKES



Ingredients



  • Biscuit Powder
  • Milk
  • Water
  • Butter
  • Egg
  • White sugar


Procedure



. Make a stiff paste with biscuit powder, 
   milk and water
. Add a little butter
. Add the yolk of an egg
. Add a little white sugar
. Cut the mix into pieces 
. Mould the pieces with your hand
. Bake in a brisk oven


These cakes should not be too thin.


ANOTHER SORT OF MATZO CAKE



Ingredients


  • Water
  • Salt
  • Eggs
  • Matzo flour
  • White sugar
  • Milk


Procedure


. Warm a quarter of a pint of water 
   flavored with a little salt
. Beat four eggs into the mixture
. Add half a pound of matso flour 
. Add a couple of lumps of white sugar 
. Add half a teacup of milk
. Mix everything together 
. Bake in a tin


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 



Ragout Of Beef - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Ragout Of Beef - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


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

A Pound Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A Pound Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



A POUND CAKE.



Beat to cream a pound of butter and a pound of sifted loaf sugar; add eight beaten eggs, stir in lightly three quarters of a pound of flour, beat well together, and bake for one hour in a brisk oven; currants may be added if, approved.



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 

Fried Matzo - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Fried Matzo - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



FRIED MATSOS.



Soak some of the thickest matsos in milk, taking care they do not break; then fry in boiling fresh butter. This is a very nice method of preparing them for breakfast or tea.


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 

Matzo Diet Bread - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Matzo Diet Bread - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



MATSO DIET BREAD.



Simmer one pound of white sugar in a quarter of a pint of water, which pour hot upon eight well-beaten eggs; beat till cold, when add one pound of matso flour, a little grated lemon-peel, and bake in a papered tin, or in small tins; the cake must be removed while hot.



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 

Rissoles - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Rissoles. Time—¾ hour.


½ lb. cold cooked meat, ½ gill stock or gravy, 1 dessertspoonful flour, 1 oz. dripping, ½ teaspoonful mixed herbs, or 1 slice cold smoked beef, ½ teaspoonful chopped parsley, pepper and salt to taste, 1 egg, bread-crumbs.
Melt the dripping, stir in the flour and stock, the seasoning, and lastly the meat, chopped fine. Heat thoroughly, then turn on to a plate to cool; form into balls, dip into egg and bread-crumbs, and fry a golden brown in hot fat or oil.



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

A Cake Without Butter - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A Cake Without Butter - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



A CAKE WITHOUT BUTTER.



Beat well five eggs, to which add six ounces of flour; flavour with beaten almonds, and add, if liked, thin slices of citron; bake in a mould in a moderate oven.



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 

Sponge Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Sponge Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



SPONGE CAKES.



Mix six eggs, half the whites, half a pound of lump sugar, half a pound of flour, and a quarter of a pint of water, which should be strongly flavoured by lemon peel having been in it for some hours; the sugar and water should boil up together, and poured over the eggs after they have been well whisked, which must be continued while the liquid is being poured over them, and until they become quite thick and white, then stir in the flour, which must be warm and dry. Pour the mixture into a couple of cake tins, and bake in a gentle oven.



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 Nice Breakfast Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A Nice Breakfast Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



A NICE BREAKFAST CAKE.



Make a paste of half a pound of flour, one ounce of butter, a very little salt, two eggs, and a table-spoonful of milk, roll it out, but first set it to rise before the fire; cut it into cakes the size of small cheese plates, sprinkle with flour, and bake on a tin in a brisk oven, or they may be fried in a clean frying pan; they should be cut in half, buttered hot, and served quickly.



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 

Icing For Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Icing For Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



ICING FOR CAKES.



Whisk half a pound of sifted white sugar, with one wine glass of orange flower-water, and the whites of two eggs, well beaten and strained; it must be whisked until it is quite thick and white; and when the cake is almost cold, dip a soft camel’s hair brush into it, and cover the cake well, and set it in a cool oven to harden.



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 

Salt Meat Salad - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Salt Meat Salad - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Salt Meat Salad. Time—¼ hour.


Cut up into neat pieces any scraps of cold salt meat. To a small quantity, add 1 tablespoonful capers, 1 tablespoonful mustard pickles, and small pieces of watercress chopped fine. Mix well together, heap on to a dish and garnish, if liked, with the white and yolk of a hard boiled egg rubbed through a sieve, strips of beetroot and small bunches of watercress.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen1


Savory Custard - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savory Custard - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Savoury Custard. Time—40 minutes.



3 yolks of eggs, 2 whites of eggs, 1 gill of stock, a little salt.
Beat up the eggs with the stock and salt; strain into a well-greased gallipot, cover it with a piece of greased paper, stand it in a saucepan of boiling water and steam very gently for 30 minutes (the custard would be full of holes if steamed quickly). When the custard is set, take the gallipot out of the saucepan, let it get cool, turn the custard out and cut it up into fancy shapes.


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

Stock Or Consomme - General Tips And Information For Preparing - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Stock Or Consomme - General Tips And Information For Preparing - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


STOCK OR CONSOMMÉ.



This is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes preferred; the bones should always be broken, and the meat cut up, as the juices are better extracted; it is advisable to put on, at first, but very little water, and to add more when the first quantity is nearly dried up. The time required for boiling depends upon the quantity of meat; six pounds of meat will take about five hours; if bones, the same quantity will require double the time.
Gravy beef with a knuckle of veal makes a fine and nutritious stock; the stock for white soups should be prepared with veal or white poultry. Very tolerable stock can be procured without purchasing meat expressly for the purpose, by boiling down bones and the trimmings of meat or poultry.
The liquor in which beef or mutton intended for the table has been boiled, will also, with small additions and skilful flavoring, make an excellent soup at a trifling expense.
To thicken soups, mix a little potatoe-flour, ground rice, or pounded vermicelli, in a little water, till perfectly smooth; add a little of the soup to it in a cup, until sufficiently thin, then pour it into the rest and boil it up, to prevent the raw taste it would otherwise have; the presence of the above ingredients should not be discovered, and judgment and care are therefore requisite.
If colouring is necessary, a crust of bread stewed in the stock will give a fine brown, or the common browning may be used; it is made in the following manner:
Put one pound of coarse brown sugar in a stew-pan with a lump of clarified suet; when it begins to froth, pour in a wine-glass of port wine, half an ounce of black pepper, a little mace, four spoonsful of ketchup or Harvey’s sauce, a little salt, and the peel of a lemon grated; boil all together, let it grow cold, when it must be skimmed and bottled for use.
It may also be prepared as required, by putting a small piece of clarified fat with one ounce of coarse sugar, in an iron spoon, melting them together, and stirring in a little ketchup and pepper.
When good stock or consommé is prepared, it is very easy to form it into any kind of soup or sauce that may be required.


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