A Fine Vegetable Or French Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

A Fine Vegetable Or French Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


A FINE VEGETABLE OR FRENCH SOUP.



Take two quarts of strong stock made of gravy beef, add to this, carrots, turnips, leek, celery, brocoli, peas and French beans, all cut as small as possible, add a few lumps of white sugar, pepper, and salt, let it simmer till the vegetables are perfectly soft, and throw in a few force-meat balls.



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 Maigre - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

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


SOUP MAIGRE



Chop three lettuces, a large handful of spinach, a little chervil, a head of celery, two or three carrots, and four onions, put them on the fire with half a pound of butter, and let them fry till slightly browned, season with a little salt, sifted white sugar, and white pepper, stew all gently in five pints of boiling water for about two hours and a half, and just before serving the soup, thicken it with the beaten yolks of four eggs, mixed first with a little of the soup, and then stirred into the remainder.


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 

Winter Pea Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Winter Pea Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



WINTER PEA SOUP.



Soak a quart of white peas in water, boil them till soft, in as much water as will cover them, pass them through a sieve, and add them to any broth that may be ready, a little piece of chorissa or smoked beef will improve the flavour; this soup should be served with mint and fried bread.



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 

Summer Pea Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Summer Pea Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



SUMMER PEA SOUP.



Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through a sieve, and return them to the stock, add the young peas, a little chopped lettuce, small pieces of cucumber fried to a light brown, a little bit of mint, pepper, and salt; two or three lumps of sugar give a fine flavor.



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 

Curried Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Curried Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Curried Fish. Time—1 hour.

1 lb. cold cooked fish, 1 apple or stick of rhubarb, 2 oz. butter, 2 onions, 1 pint water or fish liquor, 1 tablespoonful curry powder, 1 tablespoonful flour, 1 teaspoonful lemon-juice or vinegar; salt and pepper to taste.
Peel and cut up the onions and apple, or rhubarb; fry till brown in hot butter. Add the curry powder, flour, salt and pepper, and stir the water or fish-liquor in gradually; boil this all up and simmer gently for half-an-hour, then add the lemon-juice or vinegar; strain, and return to the saucepan with the fish cut into neat pieces to get thoroughly hot. Serve the curry in a border of boiled rice.

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

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