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.

    94/268 (page 66)
    VEAL. continue stewing for three hours, till they become perfectly soft; if the liquor boils away, add a little more water, but there should not be more liquor than can be served in the dish with the foot; the only seasoning requisite is a little salt and white pepper, and a sprig of parsley, or a pinch of saffron to improve the appearance; a little delicately-made thin egg sauce, with a flavor of lemon juice, may be served in a sauce-tureen if approved; sippets of toast or well boiled rice to garnish the dish, may also be added, and will not be an unacceptable addition. TENDONS OF VEAL. This is a very fine and nutritious dish; cut from the bones of a breast of veal the tendons which are round the front, trim and blanch them, put them with slices of smoked beef into a stewpan with some shavings of veal, a few herbs, a little sliced lemon, two or three onions, and a little broth; they must simmer for seven or eight hours; when done, thicken the gravy and add white wine and mushrooms and egg- balls ; a few peas with the tendons will be found