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

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


Hash. Time—2 hours.


1 lb. cold cooked meat and bones, 2 onions, 1 carrot, a small bunch of herbs, ½ oz. dripping, 1 tablespoonful flour, 1 dessertspoonful ketchup, 1 saltspoonful salt, ½ saltspoonful pepper.
Chop the bones of the meat into small pieces, and put them into a saucepan with enough cold water to cover them. Add to them the herbs, chopped onion, and the carrot, washed, scraped and cut into slices. Simmer 1½ hour, strain, and add the seasoning. Cut the other onion into thin slices, fry it brown in the dripping, add it to the stock, and thicken with the flour. Stir well till it boils, then add the ketchup, the meat cut into neat slices, and heat thoroughly without boiling. Serve with small pieces of toast, or in a ring of mashed potatoes.



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


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