Florence Kreisler Greenbaum.

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, online

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Online LibraryFlorence Kreisler GreenbaumThe 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, → online text (page 8 of 35)
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meat is nicely browned all over and add to the tomatoes, season with one
clove of garlic, two bay leaves, two teaspoons of sugar, pepper and
salt, and let it simmer for about one and one-half hours, or until the
meat is tender and the sauce has become the consistency of thick cream.
Have ready some boiled macaroni, put in with the meat and stir well.
Serve hot.

Short ribs of beef may be cooked in the same manner.


Brown slices of leek or young onions in one tablespoon of drippings, add
neck or breast of lamb, cut in small pieces; season with white pepper,
salt and parsley; cook until tender, just before serving season with


Have three pounds of mutton cut in one inch squares. Wipe, put in kettle
and cover with cold water. Cook for five minutes, drain and again cover
with boiling water. Add one cup of chopped onion, one teaspoon of
peppercorns, and one-half of a red pepper, cut in small strips. Place on
back of stove and allow it to simmer until tender. Strain liquor and
thicken with flour. Add two tablespoons of drippings, one tablespoon of
minced parsley, one teaspoon of curry powder, and one-half teaspoon of
salt. Serve with molded rice.


Brown one large onion in a tablespoon of fat, add one teaspoon of
paprika and two pounds of neck or shoulder of lamb, cook one hour; have
ready one pound of rice that has been boiled for twenty minutes. Take a
twelve inch pudding dish, grease, place a layer of sliced tomatoes on
bottom of pan, then half the rice, half the meat, two sliced green
peppers, sprinkle a little salt and pour part of gravy over this; place
another layer of tomatoes, rice, meat, with two sliced peppers and
tomatoes on top, salt, and pour remainder of gravy, put lumps of fat
here and there; bake in hot oven three-quarters of an hour. Use plenty
of gravy and fat for this dish or else it will be too dry. Six large
tomatoes are required.


Take a shoulder of mutton - must be young and tender - wash the meat well
and dry with a clean towel. Rub well with salt, ginger and a speck of
pepper, and dredge well with flour. Lay it in a covered roasting-pan.
Put a few pieces of whole mace and a few slices of onion on top; pour a
cup of water into the pan. Cover it up tight and set in a hot oven to
roast, basting frequently. Allow twenty minutes to the pound for
roasting mutton; it should be well done. Add more water if necessary
(always add hot water so as not to stop the process of boiling), skim
the gravy well and serve with currant or cranberry jelly. Pare potatoes
of uniform size and wash and salt them about three-quarters of an hour
before dinner. Lay the potatoes in pan around the roast and sprinkle
them with salt and return to the oven to roast. Let them brown nicely.


Salt the mutton on both sides, adding a little ground ginger; put on to
boil in cold water, cover up tightly and stew slowly. In the meantime
pare and cut up the carrots, add these and cover up again. Pare and cut
up about half a dozen potatoes into dice shape and add them
three-quarters of an hour before dinner. Cover up again, and when done,
make a sauce as follows: Skim off about two tablespoons of fat from the
mutton stew, put this in a spider and heat. Brown a tablespoon of flour
in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
pour the gravy of the stew into the spider, letting it boil up once, and
then pour all over the carrots and Stew until ready to serve.

White turnips may be used instead of carrots.


Trim off some of the fat and heat in the spider. Season the chops with
salt and pepper, or salt and ginger. Have the spider very hot with very
little fat in it. To be nice and tender they must be sautéd quickly to a
nice brown. Or the chops may be broiled over the hot coals or in gas
broiler, eight or ten minutes is all the time required; serve at once.


Have the butcher carefully remove the blade from the shoulder and fill
the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up
the opening, roast in the oven with a very little water in the pan, and
baste frequently. Serve with the gravy from the pan after the grease has
been carefully removed.



Singe by holding the fowl over a flame from gas, alcohol or burning
paper. Pick off pin feathers. Cut off the nails, then cut off the head,
turn back the skin and cut the neck off quite close; take out windpipe
and crop, cutting off close to the body. Cut through the skin around the
leg one inch below the leg joint; take out the tendons and break the leg
at the joint; in old birds each tendon must be removed separately by
using a skewer.

Make an incision just below the breast bone large enough to insert your
hand, take out the fat and loosen the entrails with your forefinger.
When everything is removed, cut off the wings close to the body, also
the neck, feet and head. Separate the gall from the liver. In doing this
be very careful not to break the gall, which has a very thin skin.
Scrape all the fat off carefully that adheres to the entrails and lay it
in a separate dish of water overnight. Cut open the gizzard, clean and
pull off the skin, or inner lining.

Make Kosher as directed in "Rules for Kashering".

If you make use of the head, which you may in soup, cut off the top of
the bill, split open the head, lengthwise, take out the brains, eyes and

Clean the gizzard and feet by laying them in scalding water for a few
moments, this will loosen the skin, which can then be easily removed.

Remove the oil bag from the upper side of tail.

After making Kosher and cleaning poultry, season all fowls for several
hours before cooking. Salt, pepper, and ginger are the proper seasoning.
Some like a tiny bit of garlic rubbed inside and outside, especially for
goose or duck.

Dress and clean goose, duck, squab, and turkey as directed for chicken.


Press the thighs and wings close against the body; fasten securely with
skewers and tie with string. Draw the skin of the neck to the back and
fasten it.


Stuff and truss a chicken, season with pepper and salt and dredge with
flour. Put in a roasting-pan with two or three tablespoons of
chicken-fat if the chicken is not especially fat. When heated add hot
water and baste frequently. The oven should be hot and the time
necessary for a large chicken will be about an hour and a half. When
done, remove the chicken, pour off the grease and make a brown sauce in
the pan.


Bake chicken in covered casserole until nearly tender, then add three
potatoes cut in dice; boil small pieces of carrots, green peas, and
small white onions - each to be boiled separately. Just before serving,
thicken gravy with a teaspoon of flour mixed with a half cup of soup
stock or water. Season to taste and place vegetables around the dish.


Make chicken soup with an old hen. Remove chicken from soup just as soon
as tender. Place in roasting-pan with three tablespoons of chicken-fat,
one onion sliced, one clove of garlic, one-half teaspoon each of salt
and paprika. Sprinkle with soft bread crumbs. Baste frequently and when
sufficiently browned, cut in pieces for serving. Place on platter with
the strained gravy pour over the chicken and serve.


Take young spring chickens of one to one and one-half pounds in weight,
and split down the back, break the joints and remove the breast bone.
Sprinkle with salt and pepper and rub well with chicken-fat. Place in
broiler and broil twenty minutes over a clear fire, or under the flame
in broiling oven of gas stove, being careful to turn broiler that all
parts may be equally browned. The flesh side must be exposed to the fire
the greater part of the time as the skin side will brown quickly. Remove
to hot platter.

Or chicken may be placed in dripping pan, skin side down, seasoned with
salt and pepper and spread with chicken-fat, and bake fifteen minutes in
a hot oven and then broiled to finish.

Serve with giblet sauce.


Cut it up as for fricassee and see that every piece is wiped dry. Have
ready heated in a spider some goose-fat or other poultry drippings.
Season each piece of chicken with salt and ground ginger, or pepper.
Roll each piece of chicken in sifted cracker or bread crumbs (which you
have previously seasoned with salt). Fry in the spider, turning often,
and browning evenly. You may cut up some parsley and add while frying.
If the chicken is quite large, it is better to steam it before frying.


Heart, liver and gizzard constitute the giblets, and to these the neck
is usually added. Wash them; put them in cold water and cook until
tender. This will take several hours. Serve with the chicken; or mash
the liver, mince the heart and gizzard and add them to the brown sauce.
Save the stock in which they are cooked for making the sauce.


Take a chicken, cut off the wings, legs and neck. Separate the breast
from the chicken, leaving it whole. Cut the back into two pieces.
Prepare a mixture of salt, ginger and a little pepper in a saucer and
dust each piece of chicken with this mixture. When you are ready to cook
the chicken, take all the particles of fat you have removed from it and
lay in the bottom of the kettle, also a small onion, cut up, some
parsley root and celery. Lay the chicken upon this, breast first, then
the leg and so on. Cover up tight and let it stew slowly on the back of
the stove (or over a low gas flame), adding hot water when necessary.
Just before serving chop up some parsley, fine, and rub a teaspoon of
flour in a little cold water, and add. Let it boil up once. Shake the
kettle back and forth to prevent becoming lumpy. The parsley root and
celery may be omitted if so desired.

Duck can be prepared in this manner.


Joint a chicken; season with salt and ground ginger and boil with water
enough to cover. Allow one-half pound of rice to one chicken. Boil this
after chicken is tender. Serve together on a large platter.


Brown a chicken, cover with water and season, cook until tender. When
chicken is tender; slash the skin of chestnuts, put them in oven and
roast, then skin them, put in chicken and let come to a boil and serve
with the chicken.


Cook one pound of rice in a quart of stock for half an hour, stirring
frequently. Then add a chicken stuffed and trussed as for roasting;
cover closely and cook thoroughly. After removing the chicken, pass the
liquor through a strainer, add the juice of a lemon and the beaten yolk
of an egg, and pour over the bird.


Prepare and truss a young chicken, as if for roasting. Put it in a
casserole; and pour over it two tablespoons of olive oil, a cup of white
wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried
mushrooms soaked in one cup of water and chopped fine, and one-half can
of mushrooms. Cover tightly and simmer in the oven for about an hour,
turning the chicken occasionally; add a dozen olives and a tablespoon of
chicken-fat, smoothed with one tablespoon of flour, and bring to a boil.
Remove the chicken and add about a pint of boiled spaghetti to the
sauce. Place the chicken on a platter, surround with the spaghetti, and


Steam chicken and when it is almost tender stuff it with the following:
Take one-fourth pound of almonds, chopped; season with parsley, pepper
and salt to taste, add one tablespoon of bread crumbs and bind this with
one well-beaten egg. Put chicken in roasting-pan and roast until done.


Two tender chickens cut in half, split down the back; place the pieces
in a colander to drain well, after having been well salted; season with
pepper; grease well the bottom of a baking-pan; add one stalk finely
chopped celery, onion; lay the chicken on breast, side up; sprinkle
lightly with flour, fat; two cups of hot water. Have the oven very hot
when putting chickens in. As soon as browned evenly, cover with a pan,
fitting closely. Reduce the heat of the oven; allow to cook slowly an
hour or so longer, until tender. Place on a hot platter; set in oven
until sauce is made, as follows: put the pan on top of stove in which
chickens were smothered; add level tablespoon of flour, thinned in cold
water; add minced parsley; let this all cook two or three minutes, then
add large cup of strong stock, to the chickens. Broil one can mushrooms,
and pour these over chicken when ready to serve.


Cut chickens in pieces for serving; dredge in flour and sauté in hot
fat. Cut one onion in thin pieces, add one tablespoon of curry powder,
three-fourths of a tablespoon of salt and one tablespoon of wine
vinegar. Add to chicken, cover with boiling water; simmer until chicken
is tender. Thicken sauce and serve with steamed rice.


Cut a three and one-half pound fat chicken in pieces to serve, salt it
and let stand several hours. Heat one-fourth cup of fat in an iron
kettle, add one medium-sized onion, minced; fry golden brown and set
aside. Fry the chicken in the fat and when nicely browned, add paprika
to taste and boiling water to cover, and let simmer one hour.

Soak one cup of rice in cold water, drain, add the fried onion and one
teaspoon of salt and gradually three cups of chicken broth, more if
necessary. When nearly done add the chicken and finish cooking in a slow
oven, one-half hour.


Cut two broilers in pieces for serving. Season with salt, pepper, and
dredge in flour; brown in hot fat. Parboil six large red peppers until
soft, rub through a wire sieve. Chop two small onions fine, three cloves
of garlic and one-fourth cup of capers. Combine, add to chicken, cover
with water and cook until chicken is tender. Thicken the sauce with fat
and flour melted together.


Follow recipe below but substitute cooked lamb for the chicken, and add
chicken livers fried and cut in small pieces.


Soak one cup of rice in cold water for one hour. Pour off the water, and
put the rice with two cups of soup stock and one-quarter of a white
onion on to boil. Stew until the rice absorbs all the stock. Stew
one-half can of tomatoes thoroughly and season with olive oil or
chicken-fat, salt and pepper. Mix it with the rice.

Sauté in chicken-fat to a light color, a jointed chicken slightly
parboiled, or slices of cold cooked chicken or turkey. Make a depression
in the rice and tomato, put in the chicken and two tablespoons of olive
oil or chicken-fat, and stew all together for twenty minutes. Serve on
a platter in a smooth mound, the red rice surrounding the fowl.


Take one pint of cold chicken, duck or any poultry. Cut it into flakes
and place it in a pudding dish which has been lined with a thin crust.
On the layer of meat place a layer of sweet red peppers (seeds removed),
cut in slices; next, a layer of thinly sliced sausage, and so on until
the dish is full. Over this pour a glass of claret into which have been
rubbed two tablespoons of flour. Cover with a thin crust of pastry, and


Cut the remains of cold chicken (or turkey) into pieces about an inch
long and marinate them in a bowl containing one tablespoon of olive oil;
one teaspoon of tarragon vinegar or lemon juice, a few drops of onion
juice, salt and pepper. At the end of half an hour sprinkle with finely
chopped parsley, dip them in fritter batter, and fry in boiling fat.
Drain on a brown paper, and serve with or without tomato or brown sauce.

In some parts of Italy this dish is made of several kinds of cold meats,
poultry, brains, etc. (the greater the variety the better), served on
the same platter, and in Spain all kinds of cold vegetables are fried in
batter and served together.


All goose meat tastes better if it is well rubbed with salt, ginger and
a little garlic a day previous to using.

Stuff goose with bread dressing, or chestnut dressing, a dressing of
apples is also very good. (See "Stuffings for Meat and Poultry".) Sew up
the goose, then line a sheet-iron roasting-pan with a few slices of
onion and celery and place the goose upon these, cover closely, roast
three hours or more, according to weight. If the goose browns too
quickly, cover with greased paper or lower the heat of the oven. Baste
every fifteen minutes.


Take a very fat goose for this purpose. After cleaning and singeing, cut
off neck, wings and feet. Lay the goose on a table, back up, take a
sharp knife, make a cut from the neck down to the tai. Begin again at
the top near the neck, take off the skin, holding it in your left hand,
your knife in your right hand, after all the skin is removed, place it
in cold water; separate the breast from back and cut off joints. Have
ready in a plate a mixture of salt, ginger and a little garlic or onion,
cut up fine. Rub the joints and small pieces with this, and make a small
incision in each leg and four in the breast. Put in each incision a
small piece of garlic or onion, and rub also with a prepared mixture of
salt and ginger. Put away in stone jar overnight or until you wish to


Rub wings, neck, gizzard, heart and back of goose with salt, ginger,
pepper and garlic and set on the fire in a stew-pan with cold water.
Cover tightly and stew slowly but steadily for four hours. When done
skim off all the fat. Now put a spider over the fire, put into it about
two or three tablespoons of the fat that you have just skimmed off and
then add the fat to the meat again. Cut up fine a very small piece of
garlic and add a heaping teaspoon of flour (brown). Add the hot gravy
and pour all over the goose. Cover up tightly and set on back of stove
till you wish to serve. You may cook the whole goose in this way after
it is cut up.


Remove skin from neck of goose, duck or chicken in one piece. Wash and
clean well and stuff with same mixture as for Kischtke. Sew at both ends
and roast in hot oven until well browned.


Remove the fat skin from the neck of a fat goose, being careful not to
put any holes in it. Clean carefully and sew up the smaller end and
stuff through larger end with the following:

Grind fine some pieces of raw goose meat (taken from the breast or
legs), grind also some soft or "linda fat" a thin piece of garlic, a
small piece of onion, when fine add one egg and a little soaked bread,
season with salt, pepper, and ginger. When neck is stuffed, sew up
larger end, lay it in a pudding-pan, pour a little cold water over it,
set in stove and baste from time to time. Let brown until crisp. Eat


Cut the thick fat of a fat goose in pieces as big as the palm of your
hand, roll together and run a toothpick through each one to fasten. Put
a large preserve kettle on top of hot stove, lay in the cracklings,
sprinkle a tiny bit of salt over them and pour in a cup or two of cold
water; cover closely and let cook not too fast, until water is cooked
out. Then add the soft or "linda" fat, keep top off and let all brown
nicely. About one to two hours is required to cook them. If you do not
wish the scraps of "Greben" brittle, take them out of the fat before
they are browned. Place strainer over your fat crock, to catch the clear
fat and let greben drain. If greben are too greasy place in baking-pan
in oven a few minutes to try out a little more. Serve at lunch with rye


The best way to roast a goose breast is to remove the skin from the neck
and sew it over the breast and fasten it with a few stitches under the
breast, making an incision with a pointed knife in the breast and joints
of the goose, so as to be able to insert a little garlic (or onion) in
each incision, also a little salt and ginger. Keep closely covered all
the time, so as not to get too brown. They cut up nicely cold for


If too fat to roast, render the fat of goose, remove and cut the skin
into small pieces. The scraps, when brown, shriveled and crisp, are then
"Greben," and are served hot or cold. When fat is nearly done or clear,
add the breast and legs of goose, previously salted, and boil in the fat
until tender and browned. Place meat in crock and pour the clear, hot
fat over it to cover. Cool. Cover crock with plate and stone and keep in
a cool, dry place. Will keep for months. When ready to serve, take out
meat, heat, and drain off fat.


Dried or smoked goose breast must be prepared in the following manner:
Take the breast of a fat goose; leave the skin on; rub well with salt,
pepper and saltpetre; pack in a stone jar and let it remain pickled thus
four or five days. Dry well, cover with gauze and send away to be


Remove skin. Place legs, neck and skin of neck of geschundene goose (fat
goose) to one side. Scrape the meat carefully from the bones, neck,
back, etc., of the goose, remove all tendons and tissues and chop very
fine. Fill this in the skin of the neck and sew up with coarse thread on
both ends. Rub the filled neck, the legs and the breast with plenty of
garlic (sprinkle with three-eighths pound of salt and one tablespoon of
sugar and one teaspoon of saltpetre), and enough water to form a brine.
Place the neck, legs and breast in a stone jar, cover with a cloth and
put weights on top. Put aside for seven days, turn once in a while. Take
out of the brine, cover with gauze and send to the butcher to smoke.
When done, serve cold, sliced thin.


Cut up, after being skinned, and stew, seasoning with salt, pepper, a
few cloves and a very little lemon peel. When done heat a little goose
fat in a frying-pan, brown half a tablespoon of flour, add a little
vinegar and the juice of half a lemon.


Take the entire breast of a goose, chop up fine in a chopping bowl;
grate in part of an onion, and season with salt, pepper and a tiny piece
of garlic. Add some grated stale bread and work in a few eggs. Press
this chopped meat back on to the breast bone and roast, basting very
often with goose fat.


Singe off all the small feathers; cut off neck and wings, which may be
used for soup; wash thoroughly and rub well with salt, ginger and a
little pepper, inside and out. Now prepare this dressing: Take the
liver, gizzard and heart and chop to a powder in chopping bowl. Grate in
a little nutmeg, add a piece of celery root and half an onion. Put all
this into your chopping bowl. Soak some stale bread, squeeze out all the
water and fry in a spider of hot fat. Toss this soaked bread into the
bowl; add one egg, salt, pepper and a speck of ginger and mix all
thoroughly. Fill the duck with this and sew it up. Lay in the
roasting-pan with slices of onions, celery and specks of fat. Put some
on top of fowl; roast two hours, covered up tight and baste often. Stick
a fork into the skin from time to time so that the fat will try out.


Draw the duck; stuff, truss and roast the same as chicken. Serve with
giblet sauce and currant jelly. If small, the duck should be cooked in
an hour.


One duckling of about five pounds, one calf's foot, eight to ten small
onions, as many young carrots, one bunch of parsley. Cook the foot
slowly in one quart of water, one teaspoon of salt and a small bay leaf.
Put aside when the liquor has been reduced to one-half. In the meanwhile
fry the duck and when well browned wipe off the grease, put in another
pan, add the calf's foot with its broth, one glass of dry white wine, a
tablespoon of brandy, the carrots, parsley and the onions - the latter
slightly browned in drippings - pepper and salt to taste and cook slowly
under a covered lid for one hour. Cool off for about an hour, take off
the grease, bone and skin the duckling and cut the meat into small
pieces; arrange nicely with the vegetables in individual earthenware
dishes, cover with the stock and put on the ice to harden.


Pick, singe, draw, clean and season them well inside and out, with salt

Online LibraryFlorence Kreisler GreenbaumThe 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, → online text (page 8 of 35)