* * * * *

SMOKED BEEF.

As there are seldom conveniences in private kitchens for smoking meats, it will generally be the best and cheapest plan to have them ready prepared for cooking.  All kinds of meats smoked and salted, are to be met with in great perfection at all the Hebrew butchers.

Chorisa, that most refined and savoury of all sausages, is to be also procured at the same places.  It is not only excellent fried in slices with poached eggs or stewed with rice, but imparts a delicious flavor to stews, soups, and sauces, and is one of the most useful resources of the Jewish kitchen.

* * * * *

A WHITE FRICANDEAU OF VEAL.

Take four or five pounds of breast of veal, or fillet from the shoulder; stuff it with a finely flavoured veal stuffing and put it into a stewpan with water sufficient to cover it, a calf’s-foot cut in pieces is sometimes added, season with one onion, a blade of mace, white pepper and salt, and a sprig of parsley, stew the whole gently until the meat is quite tender, then skim and strain the gravy and stir in the beaten yolks of four eggs, and the juice of two lemons previously mixed smoothly with a portion of the gravy, button mushrooms, or pieces of celery stewed with the veal are sometimes added by way of varying the flavor, egg and forcemeat balls garnish the dish.  When required to look elegant it should be pique.

* * * * *

A BROWN FRICASSEE.

Cut a breast of veal in pieces, fry them lightly and put them into a stewpan with a good beef gravy, seasoned with white pepper, salt, a couple of sliced onions (previously browned in a little oil), and a piece of whole ginger, let it simmer very slowly for two hours taking care to remove the scum or fat, have ready some rich forcemeat and spread it about an inch thick over three cold hard boiled eggs, fry these for a few moments and put them in the saucepan with the veal; before serving, these balls should be cut in quarters, and the gravy rendered more savory by the addition of lemon juice and half a glass of white wine, or a table-spoonful of walnut liquor, if the gravy is not sufficiently thick by long stewing, a little browned flour may be stirred in.

* * * * *

CALF’S HEAD STEWED.

Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them in about a quart of stock made from shin of beef, the gravy must be seasoned highly with eschalots, a small head of celery, a small bunch of sweet herbs, an onion, a carrot, a little mace, a dozen cloves, a piece of lemon peel, and a sprig of parsley, salt and pepper; it must be strained before the head is added, fine forcemeat balls rolled in egg and fried are served in the dish, as well as small fritters made with the brains; when ready for serving, a glass and half of white wine and the juice of a lemon are added to the gravy.