The Jewish Manual - Practical Information in Jewish and Modern Cookery with a Collection - of Valuable Recipes & Hints Relating to the Toilette by Judith Cohen Montefiore
page 74 of 210 (35%)
page 74 of 210 (35%)
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* * * * * MAINTENON CUTLETS. This is merely broiling or frying cutlets in a greased paper, after having spread on them a seasoning prepared as follows: make a paste of bread crumbs, chopped parsley, nutmeg, pepper, salt, grated lemon peel, and thyme, with a couple of beaten eggs; a piquante sauce should be served in a tureen. * * * * * A HARRICOT. Cut off the best end of a neck of mutton into chops, flour and partly fry them, then lay them in a stewpan with carrots, sliced turnips cut in small round balls, some button onions, and cover with water; skim frequently, season with pepper 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. * * * * * |
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