The Jewish Manual eBook

This eBook from the Gutenberg Project consists of approximately 135 pages of information about The Jewish Manual.

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Warm four ounces of butter, mix it with the same quantity of loaf-sugar sifted, grate in the rind of three lemons, squeeze in the juice of one, add three well-beaten eggs, a little nutmeg, and a spoonful of brandy; put this mixture into small tins lined with a light puff paste, and bake.

Cheesecakes can be varied by putting almonds beaten instead of the lemon, or by substituting Seville oranges, and adding a few slices of candied orange and lemon peel.

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Prepare the giblets as for “stewed giblets” they should then be laid in a deep dish, covered with a puff paste, and baked.

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Mince finely cold veal or chicken, with smoked beef or tongue; season well, add lemon-juice and a little nutmeg, let it simmer in a small quantity of good beef or veal gravy; while on the fire, stir in the yolks of four eggs, put it in a dish to cool, and then cover with a rich pastry, and bake it.

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This requires the greatest lightness in the pastry, as all depends upon its rising when baked; it should be rolled out about an inch and a half in thickness, cut it with a fluted tin of the size of the dish in which it is to be served.  Also cut a smaller piece, which must be rolled out considerably thinner than an inch, to serve as a lid for the other part; bake both pieces, and when done, scoop out the crumb of the largest, and fill it with a white fricassee of chicken, sweetbread, or whatever may be selected; the sauce should be well thickened, or it would soften, and run through the crust.

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It is now the fashion to fill vol-au-vents with fruits richly stewed with sugar until the syrup is almost a jelly; it forms a very pretty entremet.

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These are made in the same way, but cut in small rounds, the crumb of the larger is scooped out, and the hollow filled with any of the varieties of patty preparations or preserved fruits.

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Grease and line tin patty-pans with a fine puff paste rolled out thin; fill them with mince-meat, cover them with another piece of paste, moisten the edges, close them carefully, cut them evenly round, and bake them about half an hour in a well-heated oven.

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May be prepared from any dressed materials, such as cold dressed veal, beef and mutton, poultry, sweetbreads, and fish; the chief art is to mince them properly, and give them the appropriate flavor and sauce; for veal, sweetbreads, and poultry, which may be used together or separately, the usual seasonings are mace, nutmeg, white pepper, salt, mushrooms minced, or in powder, lemon-peel, and sometimes the juice also; the mince is warmed in a small quantity of white sauce, not too thin, and the patty crusts, when ready baked, are filled with it.

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The Jewish Manual from Project Gutenberg. Public domain.
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