The Jewish Manual | Page 7

have stewed gently for about fifteen or twenty minutes, add them to the soup, which thicken with cream and flour, serve the soup with the cutlets in a tureen; force-meat balls of cod's liver are sometimes added.
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OX TAIL SOUP.
Have two well cleaned tails and a neat's foot, cut them in small joints and soak them in water, put them in a stew-pan with a large piece of clarified suet or fat, and let them simmer for ten minutes, then put to them between three and four quarts of cold water, four onions, a bunch of sweet herbs, a carrot, a turnip, a head of celery, and season with whole pepper, allspice, two or three cloves, and salt; let it stew till the meat is tender enough to leave the bones, then remove it from them, as the bones are unsightly in the soup; thicken if necessary with browned flour, and just before serving, add a glass or more of port wine, and a little mushroom ketchup.

CHAPTER II
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Sauces.
A RICH BROWN GRAVY.
Take a little good beef consomm��, or stock, a small piece of smoked beef, or _chorissa_, a lemon sliced, some chopped shalots, a couple of onions shred, a bay leaf, two or three cloves, and a little oil; simmer gently, and add a little minced parsley, and a few chopped mushrooms: skim and strain.
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SAUCE PIQUANTE.
The above may be rendered a Sauce Piquante by substituting a little vinegar, whole capers, allspice, and thyme, instead of the smoked beef and lemon; a few onions and piccalilli chopped finely, is a great addition when required to be very piquante.
A sauce like the above is very good to serve with beef that has been boiled for broth.
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A GOOD GRAVY FOR ROAST FOWLS.
Take a little stock, squeeze in the juice of a lemon, add a little mushroom powder, cayenne pepper and salt; thicken with flour.
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ANOTHER EXCELLENT RECEIPT.
Chop some mushrooms, young and fresh, salt them, and put them into a saucepan with a little gravy, made of the trimmings of the fowl, or of veal, a blade of mace, a little grated lemon peel, the juice of one lemon; thicken with flour, and when ready to serve, stir in a table-spoonful of white wine.
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EGG SAUCE: A FINE WHITE SAUCE FOR BOILED CHICKENS, TURKEYS, OR WHITE FRICASSEES.
Beat up the yolks of four eggs with the juice of a fine lemon, a tea-spoonful of flour, and a little cold water, mix well together, and set it on the fire to thicken, stirring it to prevent curdling. This sauce will be found excellent, if not superior, in many cases where English cooks use melted butter. If capers are substituted for the lemon juice, this sauce will be found excellent for boiled lamb or mutton.
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CELERY SAUCE.
Cut in small pieces from about four to five heads of celery, which if not very young must be peeled, simmer it till tender in half a pint of veal gravy, if intended for white sauce, then add a spoonful of flour, the yolks of three eggs, white pepper, salt, and the juice of one lemon, these should be previously mixed together with a little water till perfectly smooth and thin, and be stirred in with the sauce; cream, instead of eggs, is used in English kitchens.
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TOMATO SAUCE.
Skin a dozen fine tomatos, set them on the fire in a little water or gravy, beat them up with a little vinegar, lemon juice, cayenne pepper, and salt; some persons like the yolk of an egg, well beaten added. Strain or not, as may be preferred.
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GRAVY FOR A FOWL, WHEN THERE IS NO STOCK TO MAKE IT WITH.
Take the feet, wash them, cut them small, also the neck and gizzard; season them with pepper and salt, onion, and parsley, let them simmer gently for some time, in about a breakfast-cup of water, then strain, thicken with flour, and add a little browning, and if liked, a small quantity of any store sauce at hand, and it will prove an excellent sauce.
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SAVOURY JELLY, FOR COLD PIES, OR TO GARNISH COLD POULTRY.
Have a bare knuckle of veal, and a calf's foot or cow heel; put it into a stew-pan with a thick slice of smoked beef, a few herbs, a blade of mace, two or three onions, a little lemon peel, pepper and salt, and three or four pints of water (the French add a little tarragon vinegar). When it boils skim it, and when cold, if not clear, boil it a few minutes with the white and shell of an egg, and pass it through a jelly bag, this jelly with the juice