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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

*SAUCES FOR MEATS*

 

 

APPLE SAUCE

 

Pare and quarter tart apples. Put them in a saucepan with just enough

water to keep them from burning; bring to a boil quickly and cook until

the pieces are soft. Then press through a colander and add four

tablespoons of sugar (or less) to each pint of apples.

 

If desired, cinnamon or grated nutmeg may be sprinkled over the top

after the apple sauce is in the serving dish, or a little stick cinnamon

or lemon peel may be cooked with the apples. Serve with goose.

 

 

BROWN SAUCE

 

Fry one tablespoon chopped onion in one tablespoon fat. Add one

tablespoon of flour, one cup of soup stock, one teaspoon lemon juice,

salt and pepper to taste. Strain before serving.

 

The following sauces can be made by using brown sauce as a foundation:

 

*Mushroom Sauce.*--Add one-half cup mushrooms.

 

*Olive Sauce.*--Add a dozen olives, chopped fine.

 

*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly.

Thicken with flour.

 

 

CRANBERRY SAUCE

 

To one pint of cranberries take one and one-quarter cups of water.

 

Put the cranberries on with the water and cook until soft; strain

through a cloth; weigh and add three-fourths of a pound of sugar to

every pint of juice. Cook ten minutes; pour into molds and set aside to

cool. Serve with poultry, game or mutton.

 

 

STEWED CRANBERRIES

 

Boil together one and one-half cups of sugar and one cup of water for

seven minutes, then add three cups of cranberries, well washed and

picked, and cook until the berries burst. Serve the same as cranberry

sauce.

 

 

SAUCE BORDELAISE

 

Nice for broiled steaks. Take one medium-sized onion, chopped very fine

and browned in fat; add a cup of strong beef gravy and a cup of claret

or white wine; add pepper, salt and a trifle of finely-chopped parsley;

allow this to simmer and thicken with a little browned flour.

 

 

CARAWAY, OR KIMMEL SAUCE

 

Heat a tablespoon drippings in a spider; add a little flour; stir smooth

with a cup of soup stock, added at once, and half a teaspoon of caraway

seeds.

 

 

ONION SAUCE

 

Stew some finely-chopped onions in fat; you may add half a clove of

garlic, cut extremely fine; brown a very little flour in this, season

with salt and pepper and add enough soup stock to thin it.

 

 

LEMON SAUCE

 

Boil some soup stock with a few slices of lemon, a little sugar and

grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or

yolk of egg. Mostly used for stewed poultry.

 

 

MINT SAUCE

 

Chop some mint fine; boil half a cup of vinegar with one tablespoon of

sugar; throw in the mint and boil up once; pour in a sauceboat and cool

off a little before serving.

 

 

RAISIN SAUCE

 

Brown some fat in a spider, stir in a tablespoon of flour; stir until it

becomes a smooth paste; then add hot soup, stirring constantly; add a

handful of raisins, some pounded almonds, a few slices of lemon, also a

tablespoon of vinegar; brown sugar to taste: flavor with a few cloves

and cinnamon, and if you choose to do so, grate in part of a stick of

horseradish and the crust of a rye loaf. Very nice for fat beef.

 

 

HORSERADISH SAUCE, No. 1

 

Grate a good-sized stick of horseradish; take some soup stock and a

tablespoon of fat, salt and pepper to taste, a little grated stale

bread, a few pounded almonds. Let all boil up and then add the meat.

 

 

HORSERADISH SAUCE, No. 2

 

Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter

of an onion in it, and fry light brown, then brown one tablespoon

cracker meal or flour and add two tablespoons of grated horseradish;

let this brown a bit, then add some soup stock, one tablespoon of brown

sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of

vinegar. Let cook a few minutes then add one more tablespoon of

horseradish and if necessary a little more sugar or vinegar. Lay the

meat in this sauce and cover on back of stove until ready to serve. If

gas stove is used, place over the simmering flame.

 

 

KNOBLAUCH SAUCE (GARLIC)

 

Heat a tablespoon of drippings, either of meat or goose in a frying-pan;

cut up one or two cloves of garlic very fine and let it brown slightly

in the heated fat; add a tablespoon of flour, a cup of soup stock or

warm water, salt, pepper to taste.

 

 

MAITRE D'HOTEL SAUCE

 

Take a heaping tablespoon of drippings or goose-fat, heat it in a

spider, stir two teaspoons of flour into this, then add gradually and

carefully a small cup of hot soup or water, the former is preferable;

add some chopped parsley, also the juice of a lemon; salt and pepper;

stir up well. May be used either with roast or boiled meats.

 

 

 

 

*FRYING*

 

 

PREPARED BREAD CRUMBS FOR FRYING

 

All scraps of bread should be saved for crumbs, the crusts being

separated from the white part, then dried, rolled, and sifted, and put

away until needed in a covered glass jar.

 

The brown crumbs are good for the first coating, the white ones for the

outside, as they give better color. Cracker crumbs give a smooth

surface, but for most things bread crumbs are preferable.

 

For meats a little salt and pepper, and for sweet articles, a little

sugar, should be mixed with the crumbs. Crumbs left on the board should

be dried, sifted, and kept to be used again.

 

 

FRYING

 

Frying is cooking in very hot fat or oil, and the secret of success is

to have the fat hot enough to harden the outer surface of the article to

be fried immediately and deep enough to cover these articles of food. As

the fat or oil can be saved and used many times, the use of a large

quantity is not extravagant.

 

To fry easily one must have, in addition to the deep, straight-sided

frying-pan, a frying-basket, made from galvanized wire, with a side

handle. The bale handles are apt to become heated, and in looking for

something to lift them, the foods are over-fried. The frying-pan must be

at least six inches deep with a flat bottom; iron, granite ware or

copper may be used, the first two are preferable. There must be

sufficient fat to wholly cover the articles fried, but the pan must not

be too full, or there is danger of overflow when heavy articles are put

in. After each frying, drain the fat or oil, put it into a receptacle

kept for the purpose, and use it over and over again as long as it

lasts. As the quantity begins to lessen, add sufficient fresh fat or oil

to keep up the amount.

 

Always put the fat or oil in the frying-pan before you stand it over the

fire.

 

Wait until it is properly heated before putting in the articles to be

fried.

 

Fry a few articles at a time. Too many will cool the fat or oil below

the point of proper frying and they will absorb grease and be

unpalatable.

 

Put articles to be fried in the wire frying-basket and lower into the

boiling hot fat or oil. Test the fat by lowering a piece of stale bread

into it, if the bread browns in thirty seconds the fat is sufficiently

hot.

 

Fry croquettes a light brown; drain over the fat, lift the frying-basket

from the hot fat to a round plate, remove the articles from the basket

quickly to brown paper, drain a moment and serve.

 

When frying fish or any food that is to be used at a milk meal, use oil.

Olive oil is the best, but is very expensive for general use. Any other

good vegetable oil or nut oil will do as substitute.

 

When the food is intended for a meat meal; fat may be prepared according

to the following directions and used in the same manner as oil.

 

 

TO RENDER GOOSE, DUCK OR BEEF FAT

 

Cut the fat into small pieces. Put in a deep, iron kettle and cover with

cold water. Place on the stove uncovered; when the water has nearly all

evaporated, set the kettle back and let the fat try out slowly. When the

fat is still and scraps are shriveled and crisp at the bottom of the

kettle, strain the fat through a cloth into a stone crock, cover and set

it away in a cool place. The water may be omitted and the scraps slowly

tried out on back of stove or in moderate oven. When fat is tried out,

pour in crock.

 

Several slices of raw potato put with the fat will aid in the

clarifying.

 

All kinds of fats are good for drippings except mutton fat, turkey fat

and fat from smoked meats which has too strong a flavor to be used for

frying, but save it with other fat that may be unsuitable for frying,

and when six pounds are collected make it into hard soap.

 

 

TO MAKE WHITE HARD SOAP

 

Save every scrap of fat each day; try out all that has accumulated;

however small the quantity. This is done by placing the scraps in a

frying-pan on the back of the range. If the heat is low, and the grease

is not allowed to get hot enough to smoke or burn, there will be no odor

from it. Turn the melted grease into tin pails and keep them covered.

When six pounds of fat have been obtained, turn it into a dish-pan; add

a generous amount of hot water, and stand it on the range until the

grease is entirely melted. Stir it well together; then stand it aside to

cool. This is clarifying the grease. The clean grease will rise to the

top, and when it has cooled can be taken off in a cake, and such

impurities as have not settled in the water can be scraped off the

bottom of the cake of fat.

 

Put the clean grease into the dish-pan and melt it. Put a can of

Babbitt's lye in a tin pail; add to it a quart of cold water, and stir

it with a stick or wooden spoon until it is dissolved. It will get hot

when the water is added; let it stand until it cools. Remove the melted

grease from the fire, and pour in the lye slowly, stirring all the time.

Add two tablespoons of ammonia. Stir the mixture constantly for twenty

minutes or half an hour, or until the soap begins to set.

 

Let it stand until perfectly hard; then cut it into square cakes. This

makes a very good, white hard soap which will float on water.

 

 

 

 

*ENTREES*

 

 

CROQUETTES

 

Combine ingredients as directed in the recipe, roll the mixture lightly

between the hands into a ball. Have a plentiful supply of bread crumbs

spread evenly on a board; roll the ball lightly on the crumbs into the

shape of a cylinder, and flatten each end by dropping it lightly on the

board; put it in the egg (to each egg add one tablespoon of water, and

beat together), and with a spoon moisten the croquette completely with

the egg; lift it out on a knife-blade, and again roll lightly in the

crumbs. Have every part entirely covered, so there will be no opening

through which the grease may be absorbed. Where a light yellow color is

wanted, use fresh white crumbs grated from the loaf (or rubbed through a

puree sieve) for the outside, and do not use the yolk of the egg. Coarse

fresh crumbs are used for fish croquettes, which are usually made in the

form of chops, or half heart shape. A small hole is pricked in the

pointed end after frying, and a sprig of parsley inserted. Have all the

croquettes of perfectly uniform size and shape, and lay them aside on a

dish, not touching one another, for an hour or more before frying. This

will make the crust more firm.

 

The white of an egg alone may be used for egging them, but not the yolk

alone. Whip the egg with the water, just enough to break it, as

air-bubbles in the egg will break in frying, and let the grease

penetrate. Serve the croquettes on a platter, spread them on a napkin

and garnish with sprigs of parsley.

 

 

CHICKEN CROQUETTES, No. 1

 

Cook one-half tablespoon of flour in one tablespoon chicken-fat, add

one-half cup of soup stock gradually, and one-half teaspoon each of

onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one

and one-half cups of veal or chicken, chopped very fine, one pair of

brains which have been boiled, mix these well, remove from the fire and

add one well-beaten egg. Turn this mixture out on a flat dish and place

in ice-box to cool. Then roll into small cones, dip in beaten egg, roll

again in powdered bread or cracker crumbs and drop them into boiling

fat, fry until a delicate brown.

 

 

CHICKEN CROQUETTES, No. 2

 

Chop the chicken very fine, using the white meat alone, or the dark meat

alone, or both together. Season with salt, pepper, onion-juice, and

lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or

truffles are used with chicken, and a combination of two or more of them

much improves the quality of the croquettes.

 

 

CROQUETTES OF CALF'S BRAINS

 

Lay the brains in salt water an hour, or until they look perfectly

white, then take out one at a time, pat with your hands to loosen the

outer skin and pull it off. Beat or rub them to a smooth paste with a

wooden spoon, season with salt and pepper and a very little mace; add a

beaten egg and about one-half cup of bread crumbs. Heat fat in a spider

and fry large spoonfuls of this mixture in it.

 

 

MEAT CROQUETTES

 

Veal, mutton, lamb, beef and turkey croquettes may be prepared in the

same way as chicken croquettes.

 

 

MEAT AND BOILED HOMINY CROQUETTES

 

Equal proportions.

 

 

SWEETBREAD CROQUETTES

 

Cut the boiled sweetbreads into small dice with a silver knife. Mix with

mushrooms, using half the quantity of mushrooms that you have of

sweetbreads. Use two eggs in the sauce.

 

 

VEAL CROQUETTES

 

Veal is often mixed with chicken, or is used alone as a substitute for

chicken. Season in same manner and make the same combinations.

 

 

CAULIFLOWER CROQUETTES

 

Finely chop cold cooked cauliflower, mix in one small, finely chopped

onion, one small bunch of parsley finely chopped, one-half cup of bread

crumbs and one well-beaten egg. Carefully mix and mold into croquette

forms, dip in cracker dust and fry in deep, smoking fat until a light

brown.

 

 

EGGPLANT CROQUETTES (ROUMANIAN)

 

Peel the eggplant, place in hot water and boil until tender, drain, add

two eggs, salt, pepper, two tablespoons of matzoth or white flour or

bread crumbs, beat together; fry in butter or oil by tablespoonfuls.

 

 

CROQUETTES OF FISH

 

Take any kind of boiled fish, separate it from the bones carefully, chop

with a little parsley, salt and pepper to taste. Beat up one egg with

one teaspoon of milk and flour. Roll the fish into balls and turn them

in the beaten egg and cracker crumbs or bread. Fry a light brown. Serve

with any sauce or a mayonnaise.

 

 

POTATO CROQUETTES

 

Work into two cups of mashed potatoes, a tablespoon of melted butter,

until smooth and soft; add one egg well-beaten and beat all together

with a wooden spoon. Season with salt and nutmeg. Roll each in beaten

egg then in bread crumbs, fry in hot oil or butter substitute. If

desired chicken-fat may be substituted for the butter and the croquettes

fried in deep fat or oil.

 

 

SWEET POTATO CROQUETTES

 

Press through a ricer sufficient hot baked sweet potatoes to measure one

pint. Place over the fire. Add one teaspoon of butter or drippings, the

beaten yolks of two eggs, pepper and salt to taste, and beat well with a

fork until the mixture leaves the sides of the pan. Cool slightly, form

into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in

crumbs and fry in hot oil or fat.

 

 

PEANUT AND RICE CROQUETTES

 

To one cup of freshly cooked rice allow one cup of peanut butter, four

tablespoons of minced celery, one teaspoon of grated onion, one

tablespoon of canned tomatoes, and salt and pepper to taste. Mix well;

add the white of one egg, reserving the yolk for coating the croquettes.

Shape into croquettes and let stand in a cold place for an hour, then

coat with the egg yolk mixed with one tablespoon of water and roll in

stale bread crumb dust until well covered. Fry in any hot oil or butter

substitute.

 

 

RICE CROQUETTES, No. 1

 

Separate the white and yolk of one egg and reserve about half the yolk

for coating the croquette. Beat the rest with the white. Mix with two

cups of boiled or steamed rice and one-half teaspoon of salt, form into

oblong croquettes or small balls. Mix the reserved part of the egg yolk

with a tablespoon of cold water. Dip croquettes in this and then roll in

fine bread crumbs. Repeat until well-coated, then fry brown in deep

oil.

 

 

RICE CROQUETTES, No. 2

 

Put on with cold water one cup of rice, and let boil until tender.

Drain, and mix with the rice, one tablespoon of butter, yolks of three

eggs, and pinch of salt. About one tablespoon of flour may be added to

hold the croquettes together. Beat the whites of the three eggs to a

stiff froth, reserving some of the beaten white for egging croquettes,

mix this in last, shape into croquettes and fry in hot oil or butter

substitute. Place on platter and serve with a lump of jelly on each

croquette.

 

 

CALF'S BRAINS (SOUR)

 

Lay the brains in ice-water and then skin. They will skin easily by

taking them up in your hands and patting them, this will help to loosen

all the skin and clotted blood that adheres to them. Lay in cold salted

water for an hour at least, then put on to boil in half vinegar and half

water (a crust of rye bread improves the flavor of the sauce). Add one

onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves

and a little salt, boil altogether about fifteen minutes. Serve on a

platter and decorate with parsley. Eat cold.

 

 

CALF'S BRAINS FRIED

 

Clean as described in calf's brains cooked sour; wipe dry, roll in

rolled cracker flour, season with salt and pepper and fry as you would

cutlets.

 

 

BRAINS (SWEET AND SOUR)

 

Clean as described above. Lay in ice-cold salted water for an hour. Cut

up an onion, a few slices of celery root, a few whole peppers, a little

salt and a crust of rye bread. Lay the brains upon this bed of herbs and

barely cover with vinegar and water. Boil about fifteen minutes, then

lift out the brains, with a perforated skimmer, and lay upon a platter

to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses,

one-half teaspoon of cinnamon, a few seedless raisins and a few pounded

almonds. Moisten this with vinegar and add the boiling sauce. Boil the

sauce ten minutes longer and pour scalding over the brains. Eat cold and

decorate with slices of lemon.

 

 

DEVILED BRAINS

 

Put one tablespoon of fat in skillet, and when hot add two tablespoons

of flour, rub until smooth, and brown lightly, then add one-half can of

tomatoes, season with salt, pepper, finely-chopped parsley, and a dash

of cayenne pepper, and the brains which have previously been cleaned,

scalded with boiling water, and cut in small pieces. Cook a few minutes,

and then fill the shells with the mixture. Over each shell sprinkle

bread crumbs, and a little chicken-fat. Put shells in pan and brown

nicely. Serve with green peas.

 

 

BRAINS WITH EGG SAUCE

 

Wash brains well, skin, boil fifteen minutes in salt water; slice in

stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in

the brains with a little marjoram; let it cook gently for one-half hour.

Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little

chopped parsley; when it is rubbed smooth, stir it into saucepan; stir

well to prevent curdling.

 

 

JELLIED CHICKEN

 

Boil a chicken in as little water as possible until the meat falls from

the bones, chop rather fine and season with pepper and salt. Put into a

mold a layer of the chopped meat and then a layer of hard-boiled eggs,

cut in slices. Fill the mold with alternate layers of meat and eggs

until nearly full. Boil down the liquor left in the kettle until half

the quantity. While warm, add one-quarter of a cup aspic, pour into the

mold over the meat. Set in a cool place overnight to jelly.

 

 

PRESSED CHICKEN

 

Boil one or more chickens just as you would for fricassee, using as

little water as possible. When tender remove all the meat from the bone

and take off all the skin. Chop as fine as possible in a chopping bowl

(it ought to be chopped as fine as powder). Add all the liquor the

chicken was boiled in, which ought to be very little and well seasoned.

Press it into the shape of a brick between two platters, and put a heavy

weight over it so as to press hard. Set away to cool in ice-chest and

garnish nicely with parsley and slices of lemon before sending to the

table. It should be placed whole upon the table, and sliced as served.

Serve pickles and olives with it. Veal may be pressed in the same way,

some use half veal and half chicken, which is equally nice.

 

 

HOME-MADE CHICKEN TAMALES

 

Boil till tender one large chicken. Have two quarts of stock left when

chicken is done. Remove chicken and cut into medium-sized pieces. Into

the stock pour gradually one cup of corn meal or farina, stirring until

it thickens. If not the proper consistency, add a little more meal.

Season with one tablespoon of chili sauce, three tablespoons of tomato

catsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty

minutes, then add chicken. Serve in ramekins.

 

 

CHICKEN FRICASSEE, WITH NOODLES

 

Prepare a rich "Chicken Fricassee" (recipe for which you will find among

poultry recipes), but have a little more gravy than usual. Boil some

noodles or macaroni in salted water, drain, let cold water run through

them, shake them well and boil up once with chicken. Serve together on a

large platter.

 

 

SWEETBREAD GLACE, SAUCE JARDINIERE WITH SPAGHETTI

 

Put on some poultry drippings to heat in a saucepan, cut up an onion,

shredded very fine and then put in the sweetbreads, which have been

picked over carefully and lain in salt water an hour before boiling.

Salt and pepper the sweetbreads before putting in the kettle, slice two

tomatoes on top and cover up tight and set on the back of stove to

simmer slowly. Turn once in a while and add a little soup stock. Boil

one-half cup of string beans, half a can of canned peas, one-half cup of

currants, cut up extremely fine, with a tablespoon of drippings, a

little salt and ground ginger. When the vegetables are tender, add to

the simmering sweetbreads. Thicken the sauce with a teaspoon of flour.

Have the sauce boiled down quite thick. Boil the spaghetti in salted

water until tender. Serve with the sweetbreads.

 

 

CHICKEN A LA SWEETBREAD

 

Take the breast of chicken that has been fricasseed, cut up into small

pieces, and add mushrooms. Make brown sauce. Serve in pate shells.

 

 

SWEETBREADS

 

Wash the sweetbreads very carefully and remove all bits of skin and

fatty matter. Cover with cold water, salt and boil for fifteen minutes.

Then remove from the boiling water and cover with cold water. Sprinkle

with salt and pepper, roll in beaten egg and bread crumbs, and fry a

nice brown in hot fat.

 

 

SWEETBREAD SAUTE WITH MUSHROOMS

 

Clean sweetbread, boil until tender, and cut in small pieces. Take one

tablespoon of fat, blend in one tablespoon of flour; add half the

liquor of a can of mushrooms and enough soup stock to make the necessary

amount of gravy; add a little catsup, mushroom catsup, and a few drops

of kitchen bouquet, a clove of garlic, and a small onion; salt and

pepper to taste. Cook this about an hour, and then remove garlic and

onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very

fine.

 

 

VEAL SWEETBREADS (FRIED)

 

Wash and lay your sweetbreads in slightly salted cold water for an hour;

Pull off carefully all the outer skin, wipe dry and sprinkle with salt

and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and

fry slowly on the back of the stove, turning frequently until they are a

nice brown.

 

 

CALF'S FEET, PRUNES AND CHESTNUTS

 

Two calf's feet, sawed into joints, seasoned with pepper and salt a day

before using. Place in an iron pot, one-half pound Italian chestnuts

that have been scalded and skinned, then the calf's feet, one-eighth

pound of raisins, one pound of fine prunes, one small onion, one small

head of celery root, two olives cut in small pieces, one-eighth teaspoon

of paprika, one cup of soup stock. Stew slowly for five hours, and add

one hour before serving, while boiling, a wine glass claret and a wine

glass sherry. Do not stir.

 

 

CALF'S FEET, SCHARF

 

Take calf's feet, saw into joints; put on to boil within cold water and

boil slowly until the gristle loosens from the bones. Season with salt,

pepper; and a clove or two of garlic. Serve hot or cold to taste.

 

 

CALF'S FOOT JELLY, No. 1

 

After carefully washing one calf's foot, split and put it on with one

quart water. Boil from four to five hours. Strain and let stand

overnight. Put on stove next day and when it begins to boil add the

stiff-beaten whites of two eggs; boil till clear, then strain through

cheesecloth. Add sherry and sugar to taste. Let it become firm before

serving.

 

 

SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2

 

Take one calf's head and four calf's feet, and clean carefully. Let them

lay in cold water for half an hour. Set on to boil with four quarts of

water. Add two or three small onions, a few cloves, salt, one teaspoon

of whole peppers, two or three bay leaves, juice of a large lemon

(extract the seeds), one cup of white wine and a little white wine

vinegar (just enough to give a tart taste). Let this boil slowly for

five or six hours (it must boil until it is reduced one-half). Then

strain, through a fine hair sieve and let it stand ten or twelve hours.

Remove the meat from the bones and when cold cut into fine pieces. Add

also the boiled brains (which must be taken up carefully to avoid

falling to pieces). Skim off every particle of fat from the jelly and

melt slowly. Add one teaspoon of sugar and the whipped whites of three

eggs, and boil very fast for about fifteen minutes, skimming well.

Taste, and if not tart enough, add a dash of vinegar. Strain through a

flannel bag, do not squeeze or shake it until the jelly ceases to run

freely. Remove the bowl and put another under, into which you may press

out what remains in the bag (this will not be as clear, but tastes quite

as good). Wet your mould, put in the jelly and set in a cool place. In

order to have a variety, wet another mould and put in the bits of meat,

cut up, and the brains and, lastly, the jelly; set this on ice. It must

be thick, so that you can cut it into slices to serve.

 

 

ASPIC (SULZ)

 

Set on to boil two calf's feet, chopped up, one pound of beef and one

calf's head with one quart water and one cup of white wine. Add one

celery root, three small onions, a bunch of parsley, one dozen whole

peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine

salt. Boil steadily for eight hours and then pour through a fine hair

sieve. When cold remove every particle of fat and set on to boil again,

skimming until clear. Then break two eggs, shells and all, into a deep

bowl, beat them up with one cup of vinegar, pour some of the soup stock

into this and set all back on the stove to boil up once, stirring all

the while. Then remove from the fire and pour through a jelly-bag as you

would jelly. Pour into jelly-glasses or one large mould. Set on ice.

 

 

GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)

 

Fry a large goose liver in goose-fat. Season with salt, pepper, a few

whole cloves and a very little onion. Cut it up in slices and mix with

the sulz and the whites of hard-boiled eggs.

 

 

GANSLEBER PUREE IN SULZ

 

After the liver is fried, rub it through a sieve or colander and mix

with sulz.

 

 

GOOSE LIVER

 

If very large cut in half, dry well on a clean cloth, after having lain

in salted water for an hour. Season with fine salt and pepper, fry in

very hot goose-fat and add a few cloves. While frying cut up a little

onion very fine and add. Then cover closely and smother in this way

until you wish to serve. Dredge the liver with flour before frying and

turn occasionally. Serve with a slice of lemon on each piece of liver.

 

 

GOOSE LIVER WITH GLACED CHESTNUTS

 

Prepare as above and garnish with chestnuts which have been prepared

thus: Scald until perfectly white, heat some goose-fat, add nuts, a

little sugar and glaze a light brown.

 

 

GOOSE LIVER WITH MUSHROOM SAUCE

 

Take a large white goose liver, lay in salt water for an hour (this rule

applies to all kinds of liver), wipe dry, salt, pepper and dredge with

flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves,

a few slices of celery, cut very fine, whole peppers, one bay leaf, and

some mushrooms. Cover closely and stew a few minutes. Add lemon juice to

sauce.

 

 

SPANISH LIVER

 

Boil in salt water one-half pound calf's liver. Drain and cut into small

cubes. Chop one onion, one tablespoon parsley, some mint; add two

cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive

oil, and one cup of soup stock. Add one cup of bread crumbs which have

been soaked in hot water and then drained. Mix all with the liver and

bring to a boil. Serve with Spanish rice.

 

 

STEWED MILT

 

Clean the milt thoroughly and boil with your soup meat. Set to boil with

cold water and let it boil about two hours. Then take it out and cut

into finger lengths and prepare the following sauce: Heat one tablespoon

of drippings in a spider. When hot cut up a clove of garlic very fine

and brown slightly in the fat. Add a tablespoon of flour, stirring

briskly, pepper and salt to taste and thin with soup stock, then the

pieces of milt and let it simmer slowly. If the sauce is too thick add

more water or soup stock. Some add a few caraway seeds instead of the

garlic, which is a matter of taste.

 

 

GEFILLTE MILZ (MILT)

 

Clean the milt by taking off the thin outer skin and every particle of

fat that adheres to it. Lay it on a clean board, make an incision with

a knife through the centre of the milt, taking care not to cut through

the lower skin, and scrape with the edge of a spoon, taking out all the

flesh you can without tearing the milt and put it into a bowl until

wanted. In the meantime dry the bread, which you have previously soaked

in water, in a spider in which you have heated some suet or goose oil,

and cut up part of an onion in it very fine. When the bread is

thoroughly dried, add it to the flesh scraped from the milt. Also two

eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme

(leave out the latter if you object to the flavor), and add a speck of

ground ginger instead. Now work all thoroughly with your hands and fill

in the milt. The way to do this is to fill it lengthwise all through the

centre and sew it up; when done prick it with a fork in several places

to prevent its bursting while boiling. You can parboil it after it is

filled in the soup you are to have for dinner, then take it up carefully

and brown slightly in a spider of heated fat; or form the mixture into a

huge ball and bake it in the oven with flakes of fat put here and there,

basting often. Bake until a hard crust is formed over it.

 

 

CALF'S LIVER SMOTHERED IN ONIONS

 

Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an

onion in it and when the onion is of a light yellow color, place in the

liver which you have previously sprinkled with fine salt and dredged

with flour. Add a bay leaf, five cloves and two peppercorns. Cover up

tight and stew the liver, turning it occasionally and when required

adding a little hot water.

 

 

CHICKEN LIVERS

 

Slice three or four livers from chicken or other fowl and dredge well

with flour. Fry one minced onion in one tablespoon of fat until light

brown. Put in the liver and shake the pan over the fire to sear all

sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and

one-half cup of strong soup stock. Allow it to boil up once. Add one

tablespoon claret or sherry and serve immediately on toast.

 

 

KISCHKES--RUSSIAN STYLE

 

Buy beef casings of butcher. Make a filling of fat, flour (using

one-third cup fat to one cup flour) and chopped onions. Season well with

salt and pepper, cut them in short lengths, fasten one end, stuff and

then fasten the open end. If they are not already cleaned the surface

exposed after filling the casing is scraped until cleaned after having

been plunged into boiling water. Slice two large onions in a

roasting-pan, and roast the kischkes slowly until well done and well

browned. Baste frequently with liquid in the pan.

 

 

KISCHKES

 

Prepare as above. If the large casings are used they need not be cut in

shorter lengths. Boil for three hours in plenty of water and when done,

put in frying-pan with one tablespoon of fat, cover and let brown

nicely. Serve hot.

 

 

HASHED CALF'S LUNG AND HEART

 

Lay the lung and heart in water for half an hour and then put on to boil

in a soup kettle with your soap meat intended for dinner. When soft,

remove from the soup and chop up quite fine. Heat one tablespoon of

goose fat in a spider; chop up an onion very fine and add to the heated

fat. When yellow, add the hashed lung and heart, salt, pepper, soup

stock and thicken with flour. You may prepare this sweet and sour by

adding a little vinegar and brown sugar, one-half teaspoon of cinnamon

and one tablespoon of molasses; boil slowly; keep covered until ready to

serve.

 

 

TRIPE A LA CREOLE

 

Boil tripe with onion, parsley, celery, and seasoning; cut in small

pieces, then boil up in the following sauce: Take one tablespoon of fat,

brown it with two tablespoons of flour; then add one can of boiled and

strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve

in ramekins.

 

 

TRIPE, FAMILY STYLE

 

Scald and scrape two pounds tripe and cut into inch squares. Take big

kitchen spoon of drippings and put in four large onions quartered and

three small cloves of garlic cut up very fine. Let steam, but not brown.

When onions begin to cook, put in tripe and steam half an hour. Then

cover tripe with water and let cook slowly three hours. Boil a few

potatoes and cut in dice shapes and add to it. Half an hour before

serving, add the following, after taking off as much fat from the tripe

as possible: Three tablespoons of flour thinned with little water; add

catsup, paprika, ginger, and one teaspoon of salt. It should all be

quite thick, like paste, when cooked.

 

 

BOILED TONGUE, (SWEET AND SOUR)

 

Lay the fresh tongue in cold water for a couple of hours and then put it

on to boil in enough water to barely cover it, adding salt. Boil until

tender. To ascertain when tender run a fork through the thickest part. A

good rule is to boil it, closely covered, from three to four hours

steadily. Pare off the thick skin which covers the tongue, cut into even

slices, sprinkle a little fine salt over each piece and then prepare the

following sauce: Put one tablespoon of drippings in a kettle or spider

(goose fat is very good). Cut up an onion in it, add a tablespoon of

flour and stir, adding gradually about a pint of the liquor in which the

tongue was boiled. Cut up a lemon in slices, remove the seeds, and add

two dozen raisins, a few pounded almonds, a stick of cinnamon and a few

cloves. Sweeten with four tablespoons of brown sugar in which you have

put one-half teaspoon of ground cinnamon, one tablespoon of molasses and

two tablespoons of vinegar. Let this boil, lay in the slices of tongue

and boil up for a few minutes.

 

 

FILLED TONGUE

 

Take a pickled tongue, cut it open; chop or grind some corned beef; add

one egg; brown a little onion, and add some soaked bread; fill tongue

with it, and sew it up and boil until done.

 

 

SMOKED TONGUE

 

Put on to boil in a large kettle, fill with cold water, enough to

completely cover the tongue; keep adding hot water as it boils down so

as to keep it covered with water until done. Keep covered with a lid

while boiling and put a heavy weight on the top of the lid so as not to

let the steam escape. (If you have an old flat iron use it as a weight.)

It should boil very slowly and steadily for four hours. When tongue is

cooked set it outdoors to cool in the liquor in which it was boiled. If

the tongue is very dry, soak overnight before boiling. In serving slice

very thin and garnish with parsley.

 

 

SMOTHERED TONGUE

 

Scald tongue, and then skin. Season well with salt and pepper and slice

an onion over it. Let it stand overnight. Put some drippings in a

covered iron pot, and then the tongue, with whatever juice the seasoning

drew. Cover closely and let it cook slowly until tender--about three

hours.

 

 

PICKLED BEEF TONGUE

 

Select a large, fresh beef tongue. Soak in cold water one-half hour.

Crush a piece of saltpetre, size of walnut, one teacup of salt, one

teaspoon of pepper, three small cloves of garlic cut fine; mix

seasoning. Drain water off tongue. With a pointed knife prick tongue;

rub in seasoning. Put tongue in crock; add the balance of salt, etc.;

cover with plate and weight. Allow to stand from four to five days.

Without washing off the seasoning, boil in fresh water until tender.



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