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. 


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