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Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

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

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


Irish Stew. Time—2 hours.


1½ lb. breast or scrag of mutton, 2 lbs. of potatoes, 1 pint water, 3 onions, 1 tablespoonful flour, 1 teaspoonful salt, ½ teaspoonful pepper.
Cut the meat into neat pieces, removing some of the fat, peel and slice the potatoes and onions. Mix the flour, pepper and salt on a plate, and dip each piece of meat into this mixture. Put a layer of potatoes at the bottom of the saucepan, then one of meat, then one of onion, covering with a layer of potatoes. Pour the water over the whole and stew slowly, or bake in the oven 1½ hour, stirring occasionally.



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

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



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



MULIGATAWNY SOUP



Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clarified fat, pepper, salt, and two table spoonfuls of curry powder. 


Let it simmer for an hour, then add three quarts of strong beef gravy, and let it continue simmering for another hour; before sent to table the juice of a lemon should be stirred in it; some persons approve of a little rice being boiled with the stock, and a pinch of saffron is also sometimes added.


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 

Soupe A La Turque - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual




Soupe A La Turque - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



SOUPE A LA TURQUE



Make a good gravy from shin of beef, 
And cut up very small various sorts of vegetables of whatever may be in season, add spices, pepper, and salt; 


When it is all stewed well down together, set it to cool and take off the fat.

Then place it again on the fire to boil, 
And add to two quarts of soup, one quarter of a pound of rice, 


Beat two yolks of eggs with a little of the stock, 
And when the rice is quite tender, stir them into the soup, taking the precaution not to let the soup boil,
And to stir always the same way


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


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



SOUP CRESSY



Grate six carrots, 
And chop some onions with a lettuce, 
Adding a few sweet herbs, 
Put them all into a stew pan, with enough of good broth to moisten the whole, 
Adding occasionally the remainder; 
When nearly done, put in the crumb of a French roll,
And when soaked, strain the whole through a sieve, 
And serve hot 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 

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

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