A Simple White Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

A Simple White Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



A SIMPLE WHITE SOUP.



Break a knuckle of veal, place it in a stewpan, also a piece of chorissa, a carrot, two onions, three or four turnips, and a blade of mace, pour over two or three quarts of water or weak broth, season with salt, a sprig of parsley, and whole white pepper; when sufficiently boiled, skim and strain it, and thicken with pounded vermicelli.



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 

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

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



VERMICELLI SOUP.



Make a fine strong stock from the shin of beef, or any other part preferred, and add, a short time before serving, a handful of vermicelli, which should be broken, so that it may be in pieces of convenient length, the stock should be more or less flavoured with vegetables, and herbs, according to taste.


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 

Stewed Shin Of Beef With Dumplings - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Stewed Shin Of Beef With Dumplings - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 

Stewed Shin of Beef (with Dumplings). Time—2½ hours.

1 lb. shin of beef, 2 onions, 2 carrots, 2 turnips, 2 tablespoonfuls flour, 2 oz. dripping or suet; pepper and salt to taste.
21Prepare the carrots and turnips and boil them quickly 20 minutes in 1 quart of water. Cut the meat into pieces, fry a light brown in the dripping, then place the pieces in a saucepan. Peel and slice the onions, fry them in the same dripping, then stir in carefully 2 tablespoonfuls of flour to brown. Add the carrots and turnips to the meat, pour the water in which they were boiled into the frying-pan to brown; then add it with the onions, pepper and salt to the meat, etc, and stew slowly 1½ hour.
Dumplings.—½ lb. flour, 2 oz. dripping, 1 teaspoonful baking-powder, 1 teaspoonful salt.
Shred the fat fine and rub it into the flour with the baking-powder and salt. Mix with lukewarm water to a stiff paste. Cut into eight pieces, and roll lightly into dumplings on a floured board. Throw them into a saucepan of boiling water, and boil till they rise to the surface (20 minutes). Add them to the stew 10 minutes before serving.

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


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

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


MATSO SOUP.



Boil down half a shin of beef, four pounds of gravy beef, and a calf’s foot may be added, if approved, in three or four quarts of water; season with celery, carrots, turnips, pepper and salt, and a bunch of sweet herbs; let the whole stew gently for eight hours, then strain and let it stand to get cold, when the fat must be removed, then return it to the saucepan to warm up. Ten minutes before serving, throw in the balls, from which the soup takes its name, and which are made in the following manner:
Take half a pound of matso flour, two ounces of chopped suet, season with a little pepper, salt, ginger, and nutmeg; mix with this, four beaten eggs, and make it into a paste, a small onion shred and browned in a desert spoonful of oil is sometimes added; the paste should be made into rather large balls, and care should be taken to make them very light.


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 

Travel Planner Journal Book - Green Gold Lines Abstract Modern Cover - Paperback

Travel Planner Journal Book - Green Gold Lines Abstract Modern Cover - Paperback



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

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


TOMATA SOUP.



Take a dozen un-pealed tomatoes, with a bit of clarified suet, or a little sweet oil, and a small Spanish onion; sprinkle with flour, and season with salt and cayenne pepper, and boil them in a little gravy or water; it must be stirred to prevent burning, then pass it through a sieve, and thin it with rich stock to the consistency of winter pea-soup; flavor it with lemon juice, according to taste, after it has been warmed up and ready for serving.


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 

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

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


ALMONDEGOS SOUP: A SUPERIOR WHITE SOUP.



Put a knuckle of veal and a calf’s foot into two quarts of water, with a blade of mace and a bunch of sweet herbs, a turnip, a little white pepper, and salt; when sufficiently done, strain and skim it, and add balls of forced meat, and egg balls. A quarter of an hour before serving beat up the yolks of four eggs with a desert spoonful of lemon juice, and three ounces of sweet almonds blanched and beaten with a spoonful of powdered white sugar. This mixture is to be stirred into the soup till it thickens, taking care to prevent its curdling.


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