The Jewish manual; or, Practical information in Jewish and modern cookery, with a collection of recipes relating to the toilette. Ed. by a lady (Google eBook)

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Page 124 - ... milk, letting the milk drain off, dip them into the dish of eggs, and half fry them in fine salad oil, they must then be again soaked in the milk and dipped the egg, and then fried of a handsome light brown; while hot, pour over clarified sugar, flavored with cinnamon and orange flower water. RAMAN'S FRITTERS. Take two spoonful of the best Florence oil, scald it, and when hot, mix with it one pound of flour, add four beaten eggs and make it into a paste, roll it out thin and cut it into pieces...
Page 90 - ... salamander. DESCAIDES. Take the livers of chickens or any other poultry; stew it gently in a little good gravy seasoned with a little onion, mushroom essence, pepper, and salt; when tender, remove the livers, place them on a paste board, and mince them; return them to the saucepan, and stir in the yolks of one or two eggs, according to the quantity of liver, until the gravy becomes thick; have a round of toast ready on a hot plate, and serve it on the toast; this is a very nice luncheon or supper...
Page 191 - Pick off the hulls of a box of strawberries, bruise them in a basin with a cup of powdered sugar; rub this through a sieve, and mix with it a pint of whipped cream and one ounce and a half of clarified isinglass or gelatine; pour the cream into a mold, previously oiled.
Page 56 - Soak one pint of Spanish peas and one pint of Spanish beans all night in three pints of water; take two marrow bones, a calf 's-foot, and three pounds of fine gravy-beef, crack the bones and tie them to prevent the marrow escaping, and put all together into a pan; then take one pound of flour, half a pound of shred suet, a little grated nutmeg and ground ginger, cloves and allspice, one pound of coarse brown sugar, and the crumb of a slice of bread, first soaked in water and pressed dry, mix all...
Page 180 - Boil one spoonful of ground rice, rubbed down smooth, with a pint and a half of milk, a bit of cinnamon, lemon peel and nutmeg. Sweeten when nearly done. Restorative Milk. Boil a quarter of an ounce of isinglass in a pint of new milk till reduced to half, and sweeten. Suet Milk.
Page 205 - OF MUSK. Mix one dram of musk with the same quantity of pounded loaf sugar; add six ounces of spirits of wine; shake together and pour off for use. OIL OF ROSES. A few drops of otto of roses dissolved in spirits of wine forms the esprit de rose of the perfumers the same quantity dropped in sweet oil forms their huile antique a la rose.
Page xxi - Further directions will be given in the proper place, but this is a rule which must be strictly attended to by those who wish to attain any excellence in this branch of their art. Eggs for forcemeats, and for every description of sweet dishes, should be thoroughly beaten, and for the finer kinds should be passed through a sieve. A trustworthy zealous servant must keep in mind, that waste and extravagance are no proofs of skill. On the contrary, GOOD COOKERY is by no means expensive, as it makes the...
Page 119 - Beat the eggs, put them into a stewpan, and add the cream, butter, and seasoning; stir in as much flour as will bring it to the consistency of dough; make it into balls, either round or egg-shaped, and fry them in butter; put them in the tureen, and pour the boiling bouillon over them.
Page xv - Puree is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. Purees of vegetables are much used in modern cookery, to serve with cutlets, callops, &c. Ramekin, a savoury and delicate preparation of cheese, generally served in fringed paper cases. Releves, or Removes, are top and bottom dishes, which replace the soup and fish. Salmis, a hash, only a superior kind, being more delicately seasoned, and usually made...
Page xv - Farcie, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to imply the contrary. Fondeaux. and Fondus, are savoury kinds of soufles. Fricandeaux, a term for small well-trimmed pieces of meat, stewed in various ways. Fricassee. This is a name used for delicate stews, when the articles are cut in pieces.

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