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

White Bait -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints WHITE BAIT. This is such ...

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Showing posts with label Dine. Show all posts
Showing posts with label Dine. Show all posts

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

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

Potato Surprise - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young HousekeepersPotato Surprise. Time—½ hour.

Ingredients:


  • 1 Potato
  • Pepper
  • Salt
  • 2 oz. Lean Cooked Mutton 


Directions


. Choose a large potato
. Parboil it without peeling 
. Cut a small piece off the end 
and scoop out the inside
. Mince the meat fine
. Flavor with pepper and salt 
. Mix with a little gravy and fill the potato
. Cork up the end with the piece cut off 
and bake about 20 minutes


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


Matzo Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Matzo Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



MATSO CAKES



Ingredients



  • Biscuit Powder
  • Milk
  • Water
  • Butter
  • Egg
  • White sugar


Procedure



. Make a stiff paste with biscuit powder, 
   milk and water
. Add a little butter
. Add the yolk of an egg
. Add a little white sugar
. Cut the mix into pieces 
. Mould the pieces with your hand
. Bake in a brisk oven


These cakes should not be too thin.


ANOTHER SORT OF MATZO CAKE



Ingredients


  • Water
  • Salt
  • Eggs
  • Matzo flour
  • White sugar
  • Milk


Procedure


. Warm a quarter of a pint of water 
   flavored with a little salt
. Beat four eggs into the mixture
. Add half a pound of matso flour 
. Add a couple of lumps of white sugar 
. Add half a teacup of milk
. Mix everything together 
. Bake in a tin


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 



Icing For Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Icing For Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



ICING FOR CAKES.



Whisk half a pound of sifted white sugar, with one wine glass of orange flower-water, and the whites of two eggs, well beaten and strained; it must be whisked until it is quite thick and white; and when the cake is almost cold, dip a soft camel’s hair brush into it, and cover the cake well, and set it in a cool oven to harden.



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 

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

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


Salt Meat Salad. Time—¼ hour.


Cut up into neat pieces any scraps of cold salt meat. To a small quantity, add 1 tablespoonful capers, 1 tablespoonful mustard pickles, and small pieces of watercress chopped fine. Mix well together, heap on to a dish and garnish, if liked, with the white and yolk of a hard boiled egg rubbed through a sieve, strips of beetroot and small bunches of watercress.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen1


Savory Custard - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savory Custard - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Savoury Custard. Time—40 minutes.



3 yolks of eggs, 2 whites of eggs, 1 gill of stock, a little salt.
Beat up the eggs with the stock and salt; strain into a well-greased gallipot, cover it with a piece of greased paper, stand it in a saucepan of boiling water and steam very gently for 30 minutes (the custard would be full of holes if steamed quickly). When the custard is set, take the gallipot out of the saucepan, let it get cool, turn the custard out and cut it up into fancy shapes.


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

Stock Or Consomme - General Tips And Information For Preparing - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Stock Or Consomme - General Tips And Information For Preparing - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


STOCK OR CONSOMMÉ.



This is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes preferred; the bones should always be broken, and the meat cut up, as the juices are better extracted; it is advisable to put on, at first, but very little water, and to add more when the first quantity is nearly dried up. The time required for boiling depends upon the quantity of meat; six pounds of meat will take about five hours; if bones, the same quantity will require double the time.
Gravy beef with a knuckle of veal makes a fine and nutritious stock; the stock for white soups should be prepared with veal or white poultry. Very tolerable stock can be procured without purchasing meat expressly for the purpose, by boiling down bones and the trimmings of meat or poultry.
The liquor in which beef or mutton intended for the table has been boiled, will also, with small additions and skilful flavoring, make an excellent soup at a trifling expense.
To thicken soups, mix a little potatoe-flour, ground rice, or pounded vermicelli, in a little water, till perfectly smooth; add a little of the soup to it in a cup, until sufficiently thin, then pour it into the rest and boil it up, to prevent the raw taste it would otherwise have; the presence of the above ingredients should not be discovered, and judgment and care are therefore requisite.
If colouring is necessary, a crust of bread stewed in the stock will give a fine brown, or the common browning may be used; it is made in the following manner:
Put one pound of coarse brown sugar in a stew-pan with a lump of clarified suet; when it begins to froth, pour in a wine-glass of port wine, half an ounce of black pepper, a little mace, four spoonsful of ketchup or Harvey’s sauce, a little salt, and the peel of a lemon grated; boil all together, let it grow cold, when it must be skimmed and bottled for use.
It may also be prepared as required, by putting a small piece of clarified fat with one ounce of coarse sugar, in an iron spoon, melting them together, and stirring in a little ketchup and pepper.
When good stock or consommé is prepared, it is very easy to form it into any kind of soup or sauce that may be required.


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 

General Tips And Information For Cooking Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

General Tips And Information For Cooking Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a little salt, a spoonful or two of vinegar is sometimes added, which has the effect of increasing its firmness.
Fish for broiling should be rubbed over with vinegar, well dried in a cloth and floured. The fire must be clear and free from smoke, the gridiron made quite hot, and the bars buttered before the fish is put on it. Fish to be fried should be rubbed in with salt, dried, rolled in a cloth, and placed for a few minutes before the fire previous to being put in the pan.



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 Fried In Oil - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Fish Fried In Oil - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



FISH FRIED IN OIL.



Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used. When prepared by salting or drying, as above directed, have a dish ready with beaten eggs, turn the fish well over in them, and sprinkle it freely with flour, so that the fish may be covered entirely with it, then place it in a pan with a good quantity of the best frying oil at boiling heat; fry the fish in it gently, till of a fine equal brown colour, when done, it should be placed on a cloth before the fire for the oil to drain off; great care should be observed that the oil should have ceased to bubble when the fish is put in, otherwise it will be greasy; the oil will serve for two or three times if strained off and poured into a jar. Fish prepared in this way is usually served cold.


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 

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

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


Tomato Pie. Time—¾ hour.


1 lb. cold mutton, ½ lb. potatoes, 1 lb. tomatoes, 1 gill stock, ½ onion, pepper and salt to taste.
Cut the meat into neat pieces, add the potatoes and onion sliced, and cover with sliced tomato. Add the stock and seasoning, make a short crust and bake about ½ hour.



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

Fried Soles In The English Way - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Fried Soles In The English Way - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



FRIED SOLES IN THE ENGLISH WAY.



Prepare the soles as directed in the last receipt, brush them over with egg, dredge them with stale bread crumbs, and fry in boiling butter; this method is preferable when required to be served hot.


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 

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

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



ESCOBECHE.



Take some cold fried fish, place it in a deep pan, then boil half a pint of vinegar with two table spoonsful of water, and one of oil, a little grated ginger, allspice, cayenne pepper, two bay leaves, a little salt, and a table spoonful of lemon juice, with sliced onions; when boiling, pour it over the fish, cover the pan, and let it stand twenty-four hours before 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 

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

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



FISH STEWED BROWN.



Fry some fish of a light brown, either soles, slices of salmon, halibut, or plaice, let an onion brown in a little oil, add to it a cup of water, a little mushroom ketchup or powder, cayenne pepper, salt, nutmeg, and lemon juice, put the fish into a stew-pan with the above mixture, and simmer gently till done, then take out the fish and thicken the gravy with a little browned flour, and stir in a glass of port wine; a few truffles, or mushrooms, are an improvement.



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

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



A SUPERIOR RECEIPT FOR STEWED CARP.



Clean the fish thoroughly, put it into a saucepan, with a strong rich gravy, season with onion, parsley roots, allspice, nutmegs, beaten cloves, and ginger, let it stew very gently till nearly done, then mix port wine and vinegar in equal quantities, coarse brown sugar and lemon juice, a little flour, with some of the gravy from the saucepan, mix well and pour over the fish, let it boil till the gravy thickens. Pike is excellent stewed in this manner.


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 

Baked Mackerel With Vinegar Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Baked Mackerel With Vinegar Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



BAKED MACKAREL WITH VINEGAR.



Cut off the heads and tails, open and clean them, lay them in a deep pan with a few bay leaves, whole pepper, half a tea-spoonful of cloves, and a whole spoonful of allspice, pour over equal quantities of vinegar and water, and bake for an hour and a half, in a gentle oven; herrings and sprats are also dressed according to this receipt.



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 Fish In The Dutch Fashion - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Stewed Fish In The Dutch Fashion - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



AN EXCELLENT RECEIPT FOR STEWED FISH IN THE DUTCH FASHION.




Take three or four parsley roots, cut them into pieces, slice several onions and boil in a pint of water till tender, season with lemon juice, vinegar, saffron, pepper, salt, and mace, then add the fish, and let it stew till nearly finished, when remove it, and thicken the gravy with a little flour and butter, and the yolk of one egg, then return the fish to the stew-pan, with balls made as directed in the preceding receipt, and boil up.



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 

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

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


Stuffed Tomatoes.


2 lbs. round tomatoes, 2 oz. chopped smoked beef, 1 chopped shalot, 2 to 3 mushrooms, 1 teaspoonful chopped parsley, 1 tablespoonful bread-crumbs.
Cut a small piece off the top of each tomato and squeeze them slightly. Mix the other ingredients over the fire for a few minutes, then stuff each tomato with some of the mixture, replace the top pieces, sprinkle with bread-crumbs and bake 10 minutes.


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


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

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


IMPANADA.



Cut in small pieces halibut, plaice, or soles, place them in a deep dish in alternate layers, with slices of potatoes and dumplings made of short-crust paste, sweetened with brown sugar, season well with small pickles, peppers, gerkins, or West India pickles; throw over a little water and butter warmed, and bake it thoroughly.


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 

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

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



SCALLOPED FISH.


Take any dressed fish, break it in small pieces, put it into tin scallops, with a few crumbs of bread, a good piece of butter, a little cream if approved, white pepper, salt, and nutmeg; bake in an oven for ten minutes, or brown before the fire; two or three mushrooms mixed, or an anchovy will be found an improvement.


ANOTHER WAY.

Break the fish into pieces, pour over the beaten yolk of an egg, sprinkle with pepper and salt, strew with bread crumbs, chopped parsley, and grated lemon peel, and squeeze in the juice of lemon, drop over a little warmed butter, and brown before the fire.


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 

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

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


Cold Meat Patties. Time—1 hour.


½ lb. cold cooked meat, ¾ lb. flour, ¼ lb. dripping, 1 teaspoonful baking-powder, pepper and salt to taste, ½ teaspoonful mixed herbs, 1 gill stock or gravy.
Rub the fat into the flour, add the baking-powder, mix to a stiff paste with a little cold water, roll it out ¼ inch thick, and cut 24 rounds. Grease 12 patty pans, and line them with 12 rounds of paste. Mince the cold meat, season with pepper, salt, and half a teaspoonful mixed herbs, moisten with stock or gravy. Fill the patty pans with the mixture, press on the remaining 12 rounds of paste, trim the edges neatly, decorate, brush over with beaten egg, and bake ½ hour.


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

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

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


Stuffed Vegetable Marrow. Time—½ hour.



1 marrow, 1 lb. cold meat, pepper and salt to taste, ½ teaspoonful herbs, ½ gill stock or gravy.
Cut a small piece off the end of the marrow, scoop out the seeds, and replace them with the meat, chopped fine and seasoned, and moistened with stock. Cork up the end with the piece cut off, roll up in a pudding cloth, cover with boiling water, and cook about twenty minutes. Serve with gravy. This dish may also be baked, but must be basted occasionally with dripping.



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