The International Jewish Cook Book - 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; - the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. by Florence Kreisler Greenbaum
page 124 of 737 (16%)
page 124 of 737 (16%)
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broiling, where the meat must be placed close to the red-hot coals or
under the broiler flame of the gas stove at first, then held farther away. Do not pierce the meat with a fork while cooking, as it makes an outlet for the juices. If necessary, to turn it, use two spoons. PAN ROAST BEEF Take a piece of cross-rib or shoulder, about two and one-half to three pounds, put in a small frying-pan with very little fat; have the pan very hot, let the meat brown on all sides, turning it continually until all sides are done, which will require thirty minutes altogether. Lift the meat out of pan to a hot platter, brown some onions, serve these with the meat. AN EASY POT ROAST Take four pounds of brisket, season with salt, pepper and ginger, add three tablespoons of tomatoes and an onion cut up. Cover with water in an iron pot and a close-fitting cover, put in oven and bake from three to four hours. POT ROAST. BRAISED BEEF Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat. Cover up closely |
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