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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%)

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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.

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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.

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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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