The International Jewish Cook Book Part 18

ASPIC (SULZ)

Set on to boil two calf's feet, chopped up, one pound of beef and one calf's head with one quart water and one cup of white wine. Add one celery root, three small onions, a bunch of parsley, one dozen whole peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine salt. Boil steadily for eight hours and then pour through a fine hair sieve. When cold remove every particle of fat and set on to boil again, skimming until clear. Then break two eggs, sh.e.l.ls and all, into a deep bowl, beat them up with one cup of vinegar, pour some of the soup stock into this and set all back on the stove to boil up once, stirring all the while. Then remove from the fire and pour through a jelly-bag as you would jelly. Pour into jelly-gla.s.ses or one large mould. Set on ice.

GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)

Fry a large goose liver in goose-fat. Season with salt, pepper, a few whole cloves and a very little onion. Cut it up in slices and mix with the sulz and the whites of hard-boiled eggs.

GANSLEBER PUReE IN SULZ

After the liver is fried, rub it through a sieve or colander and mix with sulz.

GOOSE LIVER

If very large cut in half, dry well on a clean cloth, after having lain in salted water for an hour. Season with fine salt and pepper, fry in very hot goose-fat and add a few cloves. While frying cut up a little onion very fine and add. Then cover closely and smother in this way until you wish to serve. Dredge the liver with flour before frying and turn occasionally. Serve with a slice of lemon on each piece of liver.

GOOSE LIVER WITH GLACeD CHESTNUTS

Prepare as above and garnish with chestnuts which have been prepared thus: Scald until perfectly white, heat some goose-fat, add nuts, a little sugar and glaze a light brown.

GOOSE LIVER WITH MUSHROOM SAUCE

Take a large white goose liver, lay in salt water for an hour (this rule applies to all kinds of liver), wipe dry, salt, pepper and dredge with flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves, a few slices of celery, cut very fine, whole peppers, one bay leaf, and some mushrooms. Cover closely and stew a few minutes. Add lemon juice to sauce.

SPANISH LIVER

Boil in salt water one-half pound calf's liver. Drain and cut into small cubes. Chop one onion, one tablespoon parsley, some mint; add two cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive oil, and one cup of soup stock. Add one cup of bread crumbs which have been soaked in hot water and then drained. Mix all with the liver and bring to a boil. Serve with Spanish rice.

STEWED MILT

Clean the milt thoroughly and boil with your soup meat. Set to boil with cold water and let it boil about two hours. Then take it out and cut into finger lengths and prepare the following sauce: Heat one tablespoon of drippings in a spider. When hot cut up a clove of garlic very fine and brown slightly in the fat. Add a tablespoon of flour, stirring briskly, pepper and salt to taste and thin with soup stock, then the pieces of milt and let it simmer slowly. If the sauce is too thick add more water or soup stock. Some add a few caraway seeds instead of the garlic, which is a matter of taste.

GEFILLTE MILZ (MILT)

Clean the milt by taking off the thin outer skin and every particle of fat that adheres to it. Lay it on a clean board, make an incision with a knife through the centre of the milt, taking care not to cut through the lower skin, and sc.r.a.pe with the edge of a spoon, taking out all the flesh you can without tearing the milt and put it into a bowl until wanted. In the meantime dry the bread, which you have previously soaked in water, in a spider in which you have heated some suet or goose oil, and cut up part of an onion in it very fine. When the bread is thoroughly dried, add it to the flesh sc.r.a.ped from the milt. Also two eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme (leave out the latter if you object to the flavor), and add a speck of ground ginger instead. Now work all thoroughly with your hands and fill in the milt. The way to do this is to fill it lengthwise all through the centre and sew it up; when done p.r.i.c.k it with a fork in several places to prevent its bursting while boiling. You can parboil it after it is filled in the soup you are to have for dinner, then take it up carefully and brown slightly in a spider of heated fat; or form the mixture into a huge ball and bake it in the oven with flakes of fat put here and there, basting often. Bake until a hard crust is formed over it.

CALF'S LIVER SMOTHERED IN ONIONS

Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an onion in it and when the onion is of a light yellow color, place in the liver which you have previously sprinkled with fine salt and dredged with flour. Add a bay leaf, five cloves and two peppercorns. Cover up tight and stew the liver, turning it occasionally and when required adding a little hot water.

CHICKEN LIVERS

Slice three or four livers from chicken or other fowl and dredge well with flour. Fry one minced onion in one tablespoon of fat until light brown. Put in the liver and shake the pan over the fire to sear all sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and one-half cup of strong soup stock. Allow it to boil up once. Add one tablespoon claret or sherry and serve immediately on toast.

KISCHKES--RUSSIAN STYLE

Buy beef casings of butcher. Make a filling of fat, flour (using one-third cup fat to one cup flour) and chopped onions. Season well with salt and pepper, cut them in short lengths, fasten one end, stuff and then fasten the open end. If they are not already cleaned the surface exposed after filling the casing is sc.r.a.ped until cleaned after having been plunged into boiling water. Slice two large onions in a roasting-pan, and roast the kischkes slowly until well done and well browned. Baste frequently with liquid in the pan.

KISCHKES

Prepare as above. If the large casings are used they need not be cut in shorter lengths. Boil for three hours in plenty of water and when done, put in frying-pan with one tablespoon of fat, cover and let brown nicely. Serve hot.

HASHED CALF'S LUNG AND HEART

Lay the lung and heart in water for half an hour and then put on to boil in a soup kettle with your soap meat intended for dinner. When soft, remove from the soup and chop up quite fine. Heat one tablespoon of goose fat in a spider; chop up an onion very fine and add to the heated fat. When yellow, add the hashed lung and heart, salt, pepper, soup stock and thicken with flour. You may prepare this sweet and sour by adding a little vinegar and brown sugar, one-half teaspoon of cinnamon and one tablespoon of mola.s.ses; boil slowly; keep covered until ready to serve.

TRIPE a LA CREOLE

Boil tripe with onion, parsley, celery, and seasoning; cut in small pieces, then boil up in the following sauce: Take one tablespoon of fat, brown it with two tablespoons of flour; then add one can of boiled and strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve in ramekins.

TRIPE, FAMILY STYLE

Scald and sc.r.a.pe two pounds tripe and cut into inch squares. Take big kitchen spoon of drippings and put in four large onions quartered and three small cloves of garlic cut up very fine. Let steam, but not brown.

When onions begin to cook, put in tripe and steam half an hour. Then cover tripe with water and let cook slowly three hours. Boil a few potatoes and cut in dice shapes and add to it. Half an hour before serving, add the following, after taking off as much fat from the tripe as possible: Three tablespoons of flour thinned with little water; add catsup, paprika, ginger, and one teaspoon of salt. It should all be quite thick, like paste, when cooked.

BOILED TONGUE, (SWEET AND SOUR)

Lay the fresh tongue in cold water for a couple of hours and then put it on to boil in enough water to barely cover it, adding salt. Boil until tender. To ascertain when tender run a fork through the thickest part. A good rule is to boil it, closely covered, from three to four hours steadily. Pare off the thick skin which covers the tongue, cut into even slices, sprinkle a little fine salt over each piece and then prepare the following sauce: Put one tablespoon of drippings in a kettle or spider (goose fat is very good). Cut up an onion in it, add a tablespoon of flour and stir, adding gradually about a pint of the liquor in which the tongue was boiled. Cut up a lemon in slices, remove the seeds, and add two dozen raisins, a few pounded almonds, a stick of cinnamon and a few cloves. Sweeten with four tablespoons of brown sugar in which you have put one-half teaspoon of ground cinnamon, one tablespoon of mola.s.ses and two tablespoons of vinegar. Let this boil, lay in the slices of tongue and boil up for a few minutes.

FILLED TONGUE

Take a pickled tongue, cut it open; chop or grind some corned beef; add one egg; brown a little onion, and add some soaked bread; fill tongue with it, and sew it up and boil until done.

SMOKED TONGUE

Put on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so as to keep it covered with water until done. Keep covered with a lid while boiling and put a heavy weight on the top of the lid so as not to let the steam escape. (If you have an old flat iron use it as a weight.) It should boil very slowly and steadily for four hours. When tongue is cooked set it outdoors to cool in the liquor in which it was boiled. If the tongue is very dry, soak overnight before boiling. In serving slice very thin and garnish with parsley.

SMOTHERED TONGUE

Scald tongue, and then skin. Season well with salt and pepper and slice an onion over it. Let it stand overnight. Put some drippings in a covered iron pot, and then the tongue, with whatever juice the seasoning drew. Cover closely and let it cook slowly until tender--about three hours.