The Jewish manual; or practical information in Jewish and modern cookery, with a collection of valuable recipes and hints relating to the toilette / Edited by a lady [i.e. Judith Montefiore].

  • Montefiore, Judith Cohen, Lady, -1862.
Date:
1846
Catalogue details

Licence: Public Domain Mark

Credit: The Jewish manual; or practical information in Jewish and modern cookery, with a collection of valuable recipes and hints relating to the toilette / Edited by a lady [i.e. Judith Montefiore]. Source: Wellcome Collection.

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    and salt to taste, color the gravy with a little browning and a spoonful of mushroom powder. IRISH STEW. Is the same as above, excepting that the meat is not previously fried, and that potatoes are used instead of turnips and carrots. MUTTON A L’HISPANIOLA. Take a small piece of mutton, either part of a shoulder or a fillet of the leg, partly roast it, then put it in a stewpan with beef gravy enough to cover it, previously seasoned with herbs, a carrot and turnip; cut in quarters three large Spanish onions, and place in the stewpan round the meat; a stuffing will improve it, and care must be taken to free the gravy from every par- ticle of fat. mutton collops. Take from a fine knuckle a couple of slices, cut and trim them in collops the size of a tea cup, flatten them and spread over each side a forcemeat for cutlets, and fry them; potatoe or