Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1866 edition. Excerpt: ... JEWISH RECEIPTS. These are all original and reliable, --the contribution of a superior Jewish housekeeper in New York. WHITE STEWED FISH. Put on as much water to boil as is required to cover six or eight steaks of striped bass, boil in it one onion, sliced thin, a little ground ginger, salt, black pepper and a small quantity of whole red pepper. When these are done put in your slices of fish; when boiled take them up carefully, drain them and lay in a dish. Beat up six eggs, to which add a little nutmeg, a little cayenne pepper, and some parsley chopped fine. In a separate bowl strain the juice of three or four lemons, to this add one half pint of the liquor in which the fish has been boiled, which must be strained; when this is done, take the liquor which is mixed with the lemons and throw it into the eggs, beating them all the time. Take a china or iron saucepan, into it put the sauce, set it on a gentle fire, stirring it all the time until it thickens a little, it must on no account be boiled as it will curdle; then throw the sauce over the fish and put it to cool. Chicken can be served in the same way. BROWN FRICASSEE CHICKEN. Take a chicken, cut it up in pieces and fry thembrewn, either in the best sweet oil or rendered fat. Then take six onions, slice them and cover them in a frying-pan with enough oil or fat to fry them; when soft take the cover off, so as to let them brown, then scald and peal two tomatoes, cut them up and put them in the pan with the onions to simmer a little. Put the fried chicken into a saucepan with the onions etc., add a little thyme, pepper, salt and a few grams of allspice, and enough hot water to make a rich gravy; cover it up and let it cook for half an hour or an hour, according to the tenderness of the...
