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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*STUFFINGS FOR MEAT AND POULTRY*

 

 

TO STUFF POULTRY

 

Use enough stuffing to fill the bird but do not pack it tightly or the

stuffing will be soggy. Close the small openings with a skewer; sew the

larger one with linen thread and a long needle. Remove skewers and

strings before serving.

 

 

CRUMB DRESSING

 

Take one tablespoon of chicken fat, mix in two cups of bread crumbs,

pinch of salt and pepper, a few drops of onion juice, one tablespoon of

chopped parsley, and lastly one well-beaten egg. Mix all on stove in

skillet, remove from fire and stuff fowl.

 

 

BREAD DRESSING FOR FOWL

 

In a fryer on the stove heat two tablespoons of drippings or fat, drop

in one-half onion cut fine, brown lightly and add one-quarter loaf of

stale baker's bread (which has previously been soaked in cold water and

then thoroughly squeezed out). Cook until it leaves the sides of the

fryer, stirring occasionally. If too dry add a little soup stock. Remove

from the fire, put in a bowl, season with salt, pepper, ginger, and

finely chopped parsley, add a small lump of fat, break in one whole egg,

mix well and fill the fowl with it.

 

 

MEAT DRESSING FOR POULTRY

 

If you cannot buy sausage meat at your butcher's have him chop some for

you, adding a little fat. Also mix in some veal with the beef while

chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of

celery root and a piece of garlic about the size of a bean, add a small

onion, a minced tomato, a quarter of a loaf of stale bread; also grated,

and mix up the whole with one egg. If you prefer, you may soak the

bread, press out every drop of water and dry in a heated spider with

fat.

 

 

POTATO STUFFING

 

Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing.

Mix well and stuff in goose, stuffed veal or lamb breast, or in beef

casings, cleaned and dressed.

 

 

CHESTNUT STUFFING

 

Shell and blanch two cups of chestnuts. Cook in boiling salted water

until tender. Drain and force through a colander or a potato ricer. Add

one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,

three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and

enough soup stock to moisten.

 

 

RAISIN STUFFING

 

Take three cups of stale bread crumbs; add one-half a cup of melted

chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon

of salt and one-fourth teaspoon of white pepper. Mix thoroughly.



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