Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts

Pepper Pot - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Pepper Pot - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



PEPPER POT.



Cut small pieces of any vegetables, and add pieces of smoked or salt beef, and also of any cold poultry, roast beef or mutton, stew all these together in two or three quarts of water, according to the quantity of meat, &c. It must be seasoned highly with whole peppers, allspice, mace, Jamaica pickles, and salt; it must be thoroughly stewed, and served, without straining, in a tureen.


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 

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

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



POTATOE SOUP.



Grate a pound of fine potatoes in two quarts of water, add to it the trimmings of any meat, amounting to about a pound in quantity, a cup of rice, a few sweet herbs, and a head of celery, stew well till the liquor is considerably reduced, then strain it through a sieve; if, when strained, it is too thin and watery, add a little thickening; it should be flavoured only with white pepper and salt.


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 

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

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



CARROT SOUP.



Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say about two quarts, boil it, then pass it through a sieve; it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar.



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 

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 

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 

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 

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 

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 

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

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


BAKED HADDOCK.



Carefully clean a fresh haddock, and fill it with a fine forcemeat, and sew it in securely; give the fish a dredging of flour, and pour on warmed butter, sprinkle it with pepper and salt, and set it to bake in a Dutch-oven before the fire, basting it, from time to time, with butter warmed, and capers; it should be of a rich dark brown, and it is as well to dredge two or three times with flour while at the fire, the continual bastings will produce sufficient sauce to serve with it without any other being added.
Mackarel and whiting prepared in this manner are excellent, the latter should be covered with a layer of bread crumbs, and arranged in a ring, and the forcemeat, instead of stuffing them, should be formed into small balls, and served in the dish as a garnish.
The forcemeat must be made as for veal stuffing, with the addition of a couple of minced anchovies, cayenne pepper, and butter instead of suet.


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 

A Nice Way Of Dressing Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Nice Way Of Dressing Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



A NICE WAY OF DRESSING FISH



Open them, cut off the tails and heads, soak them in hot water for an hour, then wipe them dry; mix with warmed butter one beaten egg, pour this over the fish, sprinkle with bread crumbs, flour, and white pepper, broil them and serve them very 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 

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

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


ASPARAGUS SOUP



Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when the strength of the meat is sufficiently extracted, strain off the soup, and add to it a bundle of asparagus, cut small, with a little chopped parsley and mint; the asparagus should be thoroughly done. 

A few minutes before serving, throw in some fried bread cut up the size of dice; pound a little spinach to a pulp, and squeeze it through a cloth, stir about a tea-cup full of this essence into the soup, let it boil up after to prevent a raw 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 

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

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


WATER SOUCHY.



Take a portion of the fish intended to be dressed, and stew it down with three pints of water, parsley roots, and chopped parsley, and then pulp them through a sieve, then add the rest of the fish, with pepper, salt, and seasoning; and serve in a deep dish.



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 

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

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



FILLETS OF FISH



Fillets of salmon, soles, &c., fried of a delicate brown according to the receipt already given, and served with a fine gravy is a very nice dish.

If required to be very savory, make a fish force-meat, and lay it thickly on the fish before frying; fillets dressed in this way are usually arranged round the dish, and served with a sauce made of good stock, thickened and seasoned with cayenne pepper, lemon juice, and mushroom essence; piccalilli are sometimes added cut small.


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

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


FISH SALAD.



Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced; pour over a fine salad mixture, and arrange it into a shape, high in the centre, and garnish with hard eggs cut in slices; a little cucumber mixed with the salad is an improvement. The mixture may either be a common salad mixture, or made as follows: take the yolks of three hard boiled eggs, with a spoonful of mustard, and a little salt, mix these with a cup of cream, and four table-spoonsful of vinegar, the different ingredients should be added carefully and worked together smoothly, the whites of the eggs may be trimmed and placed in small heaps round the dish as a garnish.


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 

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 a delicate fish that there are few cooks who attempt to dress it without spoiling it; they should not be touched but thrown from the dish into a cloth with a handful of flour; shake them lightly, but enough to cover them well with the flour, then turn them into a sieve expressly for bait to free them from too great a quantity of the flour, then throw the fish into a pan with plenty of boiling butter, they must remain but an instant, for they are considered spoilt if they become the least brown; they should be placed lightly on the dish piled up high in the centre, brown bread and butter is always served with them; when devilled they are also excellent, and are permitted to become brown; they are then sprinkled with cayenne pepper, and a little salt, and served with lemon juice.


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