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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

*MEATS*

 

 

The majority of the cuts of meat which are kosher are those which

require long, slow cooking. These cuts of meat are the most nutritious

ones and by long, slow cooking can be made as acceptable as the more

expensive cuts of meat; they are best boiled or braised.

 

In order to shut in the juices the meat should at first be subjected to

a high degree of heat for a short time. A crust or case will then be

formed on the outside, after which the heat should be lowered and the

cooking proceed slowly.

 

This rule holds good for baking, where the oven must be very hot for the

first few minutes only; for boiling, where the water must be boiling and

covered for a time, and then placed where it will simmer only; for

broiling, where the meat must be placed close to the red-hot coals or

under the broiler flame of the gas stove at first, then held farther

away.

 

Do not pierce the meat with a fork while cooking, as it makes an outlet

for the juices. If necessary, to turn it, use two spoons.

 

 

PAN ROAST BEEF

 

Take a piece of cross-rib or shoulder, about two and one-half to three

pounds, put in a small frying-pan with very little fat; have the pan

very hot, let the meat brown on all sides, turning it continually until

all sides are done, which will require thirty minutes altogether. Lift

the meat out of pan to a hot platter, brown some onions, serve these

with the meat.

 

 

AN EASY POT ROAST

 

Take four pounds of brisket, season with salt, pepper and ginger, add

three tablespoons of tomatoes and an onion cut up. Cover with water in

an iron pot and a close-fitting cover, put in oven and bake from three

to four hours.

 

 

POT ROAST. BRAISED BEEF

 

Heat some fat or goose fat in a deep iron pot, cut half an onion very

fine and when it is slightly browned put in the meat. Cover up closely

and let the meat brown on all sides. Salt to taste, add a scant half

teaspoon of paprika, half a cup of hot water and simmer an hour longer,

keeping covered closely all the time. Add one-half a sweet green pepper

(seeds removed), one small carrot cut in slices, two tablespoons of

tomatoes and two onions sliced.

 

Two and a half pounds of brisket shoulder or any other meat suitable for

pot roasting will require three hours slow cooking. Shoulder of lamb may

also be cooked in this style.

 

When the meat is tender, remove to a warm platter, strain the gravy,

rubbing the thick part through the sieve and after removing any fat

serve in a sauce boat.

 

If any meat is left over it can be sliced and warmed over in the gravy,

but the gravy must be warmed first and the meat cook for a short time

only as it is already done enough and too much cooking will render it

tasteless.

 

 

BRISKET OF BEEF (BRUSTDECKEL)

 

If the brisket has been used for soup, take it out of the soup when it

is tender and prepare it with a horseradish sauce, garlic sauce or onion

sauce. (See "Sauces for Meats".)

 

 

BRISKET OF BEEF WITH SAUERKRAUT

 

Take about three pounds of fat, young beef (you may make soup stock of

it first), then take out the bones, salt it well and lay it in the

bottom of a kettle, put a quart of sauerkraut on top of it and let it

boil slowly until tender. Add vinegar if necessary, thicken with a

grated raw potato and add a little brown sugar. Some like a few caraway

seeds added.

 

 

SAUERBRATEN

 

Take a piece of cross-rib or middle cut of chuck about three pounds, and

put it in a deep earthen jar and pour enough boiling vinegar over it to

cover; you may take one-third water. Add to the vinegar when boiling

four bay leaves, some whole peppercorns, cloves and whole mace. Pour

this over the meat and turn it daily. In summer three days is the

longest time allowed for the meat to remain in this pickle; but in

winter eight days is not too long. When ready to boil, heat one

tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew

until tender and then put in the beef, salting it on both sides before

stewing. Stew closely covered and if not acid enough add some of the

brine in which it was pickled. Stew about three hours and thicken the

gravy with flour.

 

 

ROLLED BEEF--POT-ROASTED

 

Take one pound and one-half of tenderloin, sprinkle it with parsley and

onion; season with pepper and salt; roll and tie it. Place it in a pan

with soup stock (or water if you have no stock), carrot and bay leaf

and pot roast for one and one-half hours. Serve with tomato or brown

sauce.

 

 

MOCK DUCK

 

Take the tenderloin, lay it flat on a board after removing the fat. Make

a stuffing as for poultry. See "To Stuff Poultry". Spread this mixture

on the meat evenly; then roll and tie it with white twine; turn in the

ends to make it even and shapely.

 

Cut into dice an onion, turnip, and carrot, and place them in a

baking-pan; lay the rolled meat on the bed of vegetables; pour in enough

stock or water to cover the pan one inch deep; add a bouquet made of

parsley, one bay leaf and three cloves; cover with another pan, and let

cook slowly for four hours, basting frequently. It can be done in a pot

just as well, and should be covered as tight as possible; when cooked,

strain off the vegetables; thicken the gravy with one tablespoon of

flour browned in fat and serve it with the meat. Long, slow cooking is

required to make the meat tender. If cooked too fast it will not be

good.

 

 

MARROWBONES

 

Have the bones cut into pieces two or three inches long; scrape and wash

them very clean; spread a little thick dough on each end to keep the

marrow in; then tie each bone in a piece of cloth and boil them for one

hour. Remove the cloth and paste, and place each bone on a square of

toast; sprinkle with red pepper and serve very hot. Or the marrow-bone

can be boiled without being cut, the marrow then removed with a spoon

and placed on squares of hot toast. Serve for luncheon.

 

 

ROAST BEEF, No. 1

 

Take prime rib roast. Cut up a small onion, a celery root and part of a

carrot into rather small pieces and add to these two or three sprigs of

parsley and one bay leaf. Sprinkle these over the bottom of the

dripping-pan and place your roast on this bed. The oven should be very

hot when the roast is first put in, but when the roast is browned

sufficiently to retain its juices, moderate the heat and roast more

slowly until the meat is done. Do not season until the roast is browned,

and then add salt and pepper. Enough juice and fat will drop from the

roast to give the necessary broth for basting. Baste frequently and turn

occasionally, being very careful, however, not to stick a fork into the

roast.

 

 

ROAST BEEF, No. 2

 

Season meat with salt and paprika. Dredge with flour. Place on rack in

dripping-pan with two or three tablespoons fat, in hot oven, to brown

quickly. Reduce heat and baste every ten minutes with the fat that has

fried out. When meat is about half done, turn it over, dredge with

flour, finish browning. If necessary, add a small quantity of water.

Allow fifteen to twenty minutes for each pound of meat.

 

Three pounds is the smallest roast practicable.

 

 

ROAST BEEF (RUSSIAN STYLE)

 

Place a piece of cross-rib or shoulder weighing three pounds in

roasting-pan, slice some onions over it, season with salt and pepper,

add some water and let it cook well. Then peel a few potatoes and put

them under the meat. When the meat becomes brown, turn it and cook until

it browns on the other side.

 

 

WIENER BRATEN--VIENNA ROAST

 

Take a shoulder, have the bone taken out and then pound the meat well

with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or

goose oil in a deep pan or kettle which has a cover that fits air tight

and lay the meat in the hot fat and sprinkle the upper side with salt,

pepper and ginger. Put an onion in with the meat; stick about half a

dozen cloves in the onion and add one bay leaf. Now turn the meat over

and sprinkle the other side with salt, pepper and ginger. Cut up one or

two tomatoes and pour some soup stock over all, and a dash of white

wine. Cover closely and stew very slowly for three or four hours,

turning the meat now and then; in doing so do not pierce with the fork,

as this will allow the juice to escape. Do not add any water. Make

enough potato pancakes to serve one or two to each person with "Wiener

Braten."

 

 

TO BROIL STEAK BY GAS

 

Wipe steak with a damp cloth. Trim off the surplus fat. When the oven

has been heated for from five to seven minutes, lay steak on a rack,

greased, as near the flame as possible, the position of the rack

depending on the thickness of the steak. Let the steak sear on each

side, thereby retaining the juice. Then lower the rack somewhat, and

allow the steak to broil to the degree required. Just before taking from

the oven, salt and pepper and spread with melted chicken fat.

 

You can get just as good results in preparing chops and fish in the

broiling oven.

 

 

BROILED BEEFSTEAK

 

Heat the gridiron, put in the steak, turn the gridiron over the hot

coals at intervals of two minutes and then repeatedly at intervals of

one minute. Sprinkle with salt and pepper, and serve on a hot platter.

 

Chops are done in the same way, but the gridiron is turned twice at

intervals of two minutes and six times at intervals of one minute.

 

 

FRIED STEAK WITH ONIONS

 

Season the steak with salt and pepper, and dredge with flour. If tough,

chop on both sides with a sharp knife. Lay in a pan of hot fat, when

brown on one side, turn and brown on the other. While the steak is

frying, heat some fat in another fryer and drop in four of five white

onions that have been cut up. Fry crisp but not black. Remove the steak

to a hot platter, stir one tablespoon of flour in the fryer until

smooth, add one-half cup of boiling water. Lay the crisp onions over the

steak, then over all pour the brown gravy.

 

 

FRIED BEEFSTEAK

 

Take third cut of chuck or the tenderloin. Have the spider very hot, use

just enough fat to grease the spider. Lay in the steak, turning very

often to keep in the juice, season with salt and pepper. Serve on a hot

platter.

 

 

BRUNSWICK STEW

 

Cook one pound of brisket of beef and three pounds of young chicken with

one pint of soup stock or water, one pint of Lima beans, four ears of

cut corn (cut from cob), three potatoes diced, two tomatoes quartered;

one small onion, one teaspoon of paprika and one teaspoon of salt. Let

all these simmer until tender, and before serving remove the meat and

any visible chicken bones.

 

This stew may be made of breast of veal omitting the chicken and

brisket.

 

 

BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS

 

Get the small ribs and put on with plenty of water, an onion, pepper and

salt. After boiling about one and one-half hours add a large yellow

turnip cut in small pieces; one-half hour before serving add six

potatoes cut in small pieces. Water must be added as necessary. A little

sugar will improve flavor, and as it simmers the turnip will soften and

give the whole dish the appearance of a stew.

 

 

MEAT OLIVES

 

Have a flank steak cut in three inch squares. Spread each piece with the

following dressing: one cup of bread crumbs, two tablespoons of minced

parsley; one chopped onion, a dash of red pepper and one teaspoon of

salt. Moisten with one-fourth cup of melted fat. Roll up and tie in

shape. Cover with water and simmer until meat is tender. Take the olives

from the sauce and brown in the oven. Thicken the sauce with one-fourth

cup of flour moistened with water to form a thin paste.

 

 

SHORT RIB OF BEEF, SPANISH

 

Get the small ribs of beef and put on with water enough to cover,

seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it

cook about two hours, then add a can of tomatoes and season highly

either with red peppers or paprika. Cook at least three hours.

 

 

BRAISED OXTAILS

 

Two oxtails, jointed and washed; six onions sliced and browned in pot

with oxtails. When nicely browned add water enough to cover and stew

slowly one hour; then add two carrots, if small; one green pepper, sprig

of parsley, one-half cup of tomatoes and six small potatoes, and cook

until tender. Thicken with browned flour. Cook separately eight lengths

of macaroni; place cooked macaroni on dish and pour ragout over it and

serve hot.

 

To brown flour take one-half cup of flour, put in pan over moderate heat

and stir until nicely browned.

 

 

HUNGARIAN GOULASH

 

Have two pounds of beef cut into one inch squares. Dredge in flour and

fry until brown. Cover with water and simmer for two hours; the last

half-hour add one tablespoon of salt and one-eighth of a teaspoon of

pepper. Make a sauce by cooking one cup of tomatoes and one stalk of

celery cut in small pieces, a bay leaf and two whole cloves, for

twenty-five minutes; rub through a sieve, add to stock in which meat was

cooked. Thicken with four tablespoons of flour moistened with two

tablespoons of water. Serve meat with cooked diced potatoes, carrots,

and green and red peppers cut in strips.

 

 

RUSSIAN GOULASH

 

To one pound beef, free from fat and cut up as pan stew, add one chopped

green pepper, one large onion, two blades of garlic (cut fine), pepper

and salt, with just enough water to cover. Let this simmer until meat is

very tender. Add a little water as needed. Put in medium sized can of

tomatoes an hour or so before using and have ready two cups of cooked

spaghetti or macaroni and put this into the meat until thoroughly

heated. This must not be too wet; let water cook away just before adding

the tomatoes.

 

 

BEEF LOAF

 

To two pounds of chopped beef take three egg yolks, three tablespoons of

parsley, three tablespoons of melted chicken-fat, four heaping

tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet,

two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of

salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix

and bake twenty-five minutes in a quick oven with one-fourth cup of

melted chicken-fat, and one-half cup of boiling water. Baste often.

 

 

HAMBURGER STEAK

 

Take one pound of raw beef, cut off fat and stringy pieces, chop

extremely fine, season with salt and pepper, grate in part of an onion

or fry with onions. Make into round cakes a little less than one-half

inch thick. Heat pan blue hot, grease lightly; add cakes, count sixty,

then turn them and cook on the other side until brown. When well browned

they are done if liked rare. Cook ten minutes if liked well done.

 

 

BITKI (RUSSIAN HAMBURGER STEAK)

 

Take two cups of clear beef chopped, and two cups of bread crumbs that

have been soaked in a little water, leaving them quite moist, mix

thoroughly with the beef, season with pepper and salt and shape into

individual cakes. Fry as directed for Hamburger Steak.

 

 

CHOPPED MEAT WITH RAISINS (ROUMANIAN)

 

Take a pound of chopped meat, add grated onion, an egg, matzoth flour,

white pepper, mix and form into small balls, put in pot with one-half

cup of water, fat, sugar, a quarter cup of large black raisins, a few

slices of lemon and let stew one-half hour, then thicken gravy with

tablespoon of flour browned in a tablespoon of fat and serve.

 

 

CARNATZLICH (ROUMANIAN)

 

One pound of tenderloin, chopped, add an egg, a little paprika, black

pepper, salt and four cloves of garlic (which have been scraped, and

let stand in a little salt for ten minutes, and then mashed so it looks

like dough). Form this meat mixture into short sausage-like rolls; boil

one-half hour and serve at once.

 

Serve this dish with Slaitta. (See Vegetables.)

 

 

BAKED HASH

 

Mix together one cup of chopped meat, one cup of cold mashed potatoes,

one-half an onion, minced, one well-beaten egg and one-half cup of soup

stock. Season rather highly with salt, if unsalted meat is used, paprika

and celery salt, turn into greased baking dish and bake for twenty

minutes in a well-heated oven. The same mixture may be fried, but will

not taste as good.

 

 

SOUP MEAT

 

The meat must be cooked until very tender then lift it out of the soup

and lay upon a platter and season while hot. Heat a tablespoon of fat or

drippings of roast beef in a spider, cut up a few slices of onion in it,

also half a clove of garlic, add a tablespoon of flour, stirring all the

time; then add soup stock or rich gravy, and the soup meat, which has

been seasoned with salt, pepper and ginger. You must sprinkle the spices

on both sides of the meat, and add one-half teaspoon of caraway seed to

the sauce, and if too thick add more soup stock and a little boiling

water. Cover closely and let it simmer about fifteen minutes.

 

 

LEFT-OVER MEAT

 

There are many ways to utilize left-over meat.

 

Indeed, not one particle of meat should ever be wasted.

 

Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled

may be made into soups, stews, minces or used for sandwiches, or just

served cold with vegetables or salads.

 

 

SPAGHETTI AND MEAT

 

Break spaghetti in small pieces and boil until tender. Put left-over

meat through chopper and mix with the spaghetti, salt, pepper, and a

little onion juice. Grease a baking dish and put in the meat and

spaghetti, sprinkle on top with bread crumbs and bake in a moderate

oven.

 

 

MEAT PIE

 

Cut any left-over beef, lamb or veal in small pieces, removing all

excess of fat; parboil one green pepper (seeds removed) cut in strips,

two cups of potatoes and one-half cup of carrots cut in dice, and one

onion chopped fine. Add to the meat. Thicken with one-fourth cup of

flour moistened in cold water. Put in a baking dish. The crust is made

as follows: One cup of flour, one heaping teaspoon of drippings, pinch

of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and

cold water to mix, about one-third cup. Roll out to fit baking dish, cut

holes for steam to escape, after covering the contents of the dish. Bake

in a quick hot oven one-half hour.

 

 

PICKLED MEAT--HOME-MADE CORNED BEEF

 

Take four quarts of water, adding enough salt to float an egg, boil this

salted water, when cool take four or five pounds brisket of beef,

seasoned with whole and ground peppers, one large clove of garlic,

pierced in different parts of the beef, one tablespoon of sugar, one bay

leaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour

the boiled water over it and store in a cool place for ten days or two

weeks.

 

 

BOILED CORNED BEEF

 

Put corned beef into cold water; using enough to cover it well; let it

come slowly to the boiling-point; then place where it will simmer only;

allow thirty minutes or more to each pound. It is improved by adding a

few soup vegetables the last hour of cooking.

 

If the piece can be used a second time, trim it to good shape; place it

again in the water in which it was boiled; let it get heated through;

then set aside to cool in the water, and under pressure, a plate or deep

dish holding a flat-iron being set on top of the meat. The water need

not rise above the meat sufficiently to wet the iron. When cooled under

pressure the meat is more firm and cuts better into slices.

 

Cabbage is usually served with hot corned beef, but should not be boiled

with it.

 

 

ENCHILADAS

 

Make a dough of cornmeal and wheat flour and water. Roll it out in thin,

round cakes; cook quickly in a pan that has not been greased, then roll

in a cloth to keep soft and warm. Grind one cup of sausage, add one-half

grated onion, one tablespoon of Worcestershire sauce, and fill the warm

cakes with this mixture. Roll them when filled, and pour over them a

sauce made of two tablespoons of drippings into which two tablespoons of

flour have been smoothed. Add one cup of soup stock, one cup of strained

tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper

sauce.

 

 

VIENNA SAUSAGE

 

Wash and put on in boiling water. Boil ten minutes, fill a deep dish

with hot water, put sausages in, cover, and serve in hot water. To be

eaten with grated horseradish or French mustard.

 

 

SMOKED BEEF

 

Soak overnight in cold water; next morning place it in cold water, and

simmer till quite tender, reckoning one-half hour to the pound.

 

 

ROAST VEAL

 

The shoulder and breast of veal are best for roasting. Always buy veal

that is fat and white. Prepare for the oven in the following manner:

Wash and then dry; rub it well with salt, a very little ground ginger,

and dredge it well with flour. Lay in roasting-pan and put slices of

onion on top with a few tablespoons of goose-fat or drippings. Cover

tightly and roast, allowing twenty minutes to the pound and baste

frequently. Veal must be well done. When cold it slices up as nicely as

turkey.

 

 

BREAST OF VEAL--ROASTED

 

Roast as directed above. Have the butcher cut a pocket to receive the

stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a

little caraway seed on top of the roast. A tablespoon of lemon juice

adds to the flavor. Baste often.

 

 

STEWED VEAL

 

Prepare as above, but do not have the meat cut in small pieces. If

desired one-half teaspoon of caraway seed may be used instead of the

parsley. Mashed potatoes and green peas or stewed tomatoes are usually

served with veal.

 

Any of the flour or potato dumplings are excellent served with stewed or

fricasseed veal.

 

 

FRICASSEED VEAL WITH CAULIFLOWER

 

Use the breast or shoulder for this purpose, the former being

preferable, and cut it up into pieces, not too small. Sprinkle each

piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil

or poultry drippings in a stew-pan, and lay the veal in it. Cut up an

onion and one or two tomatoes (a tablespoon of canned tomatoes will do),

and add to this a little water, and stew two hours, closely covered.

When done mix a teaspoon of flour and a little water and add to the

veal. Chop up a few sprigs of parsley, add it and boil up once and

serve. Place the cauliflower around the platter in which you serve the

veal. Boil the cauliflower in salt and water, closely covered.

 

 

STUFFED SHOULDER OF VEAL

 

Have the blade removed, and fill the space with a stuffing made of bread

crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also

chopped mushrooms if desired. Sew up the opening, press and tie it into

good shape and roast. The stuffing may be made of minced meat, cut from

the veal, and highly seasoned.

 

 

VEAL LOAF

 

Take two pounds of chopped veal, four tablespoons of bread crumbs, two

beaten eggs, season with salt, pepper, ginger, nutmeg and a little

water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients

thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.

Bake in oblong tin until done, basting frequently.

 

 

SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE

 

Brown four onions light brown in a tablespoon of fat, add one teaspoon

mixed paprika, and the meat cut in pieces; leave the pan uncovered for a

few moments, cover; add one sweet green pepper, cut up, and let cook;

add a little water whenever the gravy boils down; when the meat is

tender serve with dumplings.

 

 

CALF'S HEARTS

 

Remove veins and arteries from the hearts. Stuff with a highly seasoned

bread dressing and sew. Dredge in flour, brown in hot fat, cover with

hot water, and place on the back of the stove or in a hot oven. Cook

slowly for two or three hours. Thicken the liquor with flour and serve

with the hearts.

 

 

IRISH STEW

 

Cut one and one-half pounds of lamb into small pieces. Dredge each piece

of meat in flour. Brown in the frying-pan. Put in kettle, cover with

water and cook slowly one hour or until tender. Add one quart of

potatoes cut in small dice, one-half a cup of carrots and three onions,

after cooking thirty minutes. Season with salt, pepper, and thicken with

two tablespoons of flour moistened in enough cold water to form a smooth

paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings

for Soups".)

 

 

LAMB AND MACARONI

 

Dilute one can of concentrated tomato sauce with one quart of water;

mince two medium-sized onions very fine and fry slowly in olive oil or

drippings until they are a golden brown, and add to tomatoes. Fry one

and one-half pounds of lean neck of lamb in a little drippings until the

meat is nicely browned all over and add to the tomatoes, season with one

clove of garlic, two bay leaves, two teaspoons of sugar, pepper and

salt, and let it simmer for about one and one-half hours, or until the

meat is tender and the sauce has become the consistency of thick cream.

Have ready some boiled macaroni, put in with the meat and stir well.

Serve hot.

 

Short ribs of beef may be cooked in the same manner.

 

 

LAMB STEW--TOCANE

 

Brown slices of leek or young onions in one tablespoon of drippings, add

neck or breast of lamb, cut in small pieces; season with white pepper,

salt and parsley; cook until tender, just before serving season with

dill.

 

 

CURRIED MUTTON

 

Have three pounds of mutton cut in one inch squares. Wipe, put in kettle

and cover with cold water. Cook for five minutes, drain and again cover

with boiling water. Add one cup of chopped onion, one teaspoon of

peppercorns, and one-half of a red pepper, cut in small strips. Place on

back of stove and allow it to simmer until tender. Strain liquor and

thicken with flour. Add two tablespoons of drippings, one tablespoon of

minced parsley, one teaspoon of curry powder, and one-half teaspoon of

salt. Serve with molded rice.

 

 

GEWETSH (SERVIAN)

 

Brown one large onion in a tablespoon of fat, add one teaspoon of

paprika and two pounds of neck or shoulder of lamb, cook one hour; have

ready one pound of rice that has been boiled for twenty minutes. Take a

twelve inch pudding dish, grease, place a layer of sliced tomatoes on

bottom of pan, then half the rice, half the meat, two sliced green

peppers, sprinkle a little salt and pour part of gravy over this; place

another layer of tomatoes, rice, meat, with two sliced peppers and

tomatoes on top, salt, and pour remainder of gravy, put lumps of fat

here and there; bake in hot oven three-quarters of an hour. Use plenty

of gravy and fat for this dish or else it will be too dry. Six large

tomatoes are required.

 

 

ROAST MUTTON WITH POTATOES

 

Take a shoulder of mutton--must be young and tender--wash the meat well

and dry with a clean towel. Rub well with salt, ginger and a speck of

pepper, and dredge well with flour. Lay it in a covered roasting-pan.

Put a few pieces of whole mace and a few slices of onion on top; pour a

cup of water into the pan. Cover it up tight and set in a hot oven to

roast, basting frequently. Allow twenty minutes to the pound for

roasting mutton; it should be well done. Add more water if necessary

(always add hot water so as not to stop the process of boiling), skim

the gravy well and serve with currant or cranberry jelly. Pare potatoes

of uniform size and wash and salt them about three-quarters of an hour

before dinner. Lay the potatoes in pan around the roast and sprinkle

them with salt and return to the oven to roast. Let them brown nicely.

 

 

BREAST OF MUTTON STEWED WITH CARROTS

 

Salt the mutton on both sides, adding a little ground ginger; put on to

boil in cold water, cover up tightly and stew slowly. In the meantime

pare and cut up the carrots, add these and cover up again. Pare and cut

up about half a dozen potatoes into dice shape and add them

three-quarters of an hour before dinner. Cover up again, and when done,

make a sauce as follows: Skim off about two tablespoons of fat from the

mutton stew, put this in a spider and heat. Brown a tablespoon of flour

in the fat, add a heaping tablespoon of brown sugar, some cinnamon and

pour the gravy of the stew into the spider, letting it boil up once, and

then pour all over the carrots and Stew until ready to serve.

 

White turnips may be used instead of carrots.

 

 

MUTTON OR LAMB CHOPS

 

Trim off some of the fat and heat in the spider. Season the chops with

salt and pepper, or salt and ginger. Have the spider very hot with very

little fat in it. To be nice and tender they must be sauted quickly to a

nice brown. Or the chops may be broiled over the hot coals or in gas

broiler, eight or ten minutes is all the time required; serve at once.

 

 

SHOULDER OF MUTTON STUFFED

 

Have the butcher carefully remove the blade from the shoulder and fill

the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up

the opening, roast in the oven with a very little water in the pan, and

baste frequently. Serve with the gravy from the pan after the grease has

been carefully removed.



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jewish genealogy in Argentina
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