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



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



FISH STEWED WHITE



Put an onion, finely chopped, into a stew-pan, with a little oil, till the onion becomes brown, then add half a pint of water, and place the fish in the stew-pan, seasoning with pepper, salt, mace, ground allspice, nutmeg, and ginger; let it stew gently till the fish is done, then prepare the beaten yolks of four eggs, with the juice of two lemons, and a tea spoonful of flour, a table spoonful of cold water, and a little saffron, mix well in a cup, and pour it into the stew-pan, stirring it carefully one way until it thickens. 

Balls should be thrown in about twenty minutes before serving; they are made in the following way: take a little of the fish, the liver, and roe, if there is any, beat it up finely with chopped parsley, and spread warmed butter, crumbs of bread, and seasoning according to taste; form this into a paste with eggs, and make it into balls of a moderate size; this is a very nice dish when cold; garnish with sliced lemon and parsley.



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 

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