The International Jewish Cook Book Part 22

Serve hot.

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

LAMB STEW--TOCANE

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 dill.

CURRIED MUTTON

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.

GEWETSH (SERVIAN)

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.

ROAST MUTTON WITH POTATOES

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.

BREAST OF MUTTON STEWED WITH CARROTS

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.

MUTTON OR LAMB CHOPS

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 sauted 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.

SHOULDER OF MUTTON STUFFED

Have the butcher carefully remove the blade from the shoulder and fill the s.p.a.ce 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.

*POULTRY*

TO DRESS AND CLEAN POULTRY

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.

Sc.r.a.pe 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 tongue.

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.

TO TRUSS A 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.

ROAST CHICKEN

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.

CHICKEN Ca.s.sEROLE

Bake chicken in covered ca.s.serole 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.

BOILED CHICKEN, BAKED

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.

BROILED SPRING CHICKEN

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.