SPINACH GREEN.
Pound to a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a basin of hot water for a few minutes, or it may be allowed to simmer on the fire; a little of this stirred into spring soups, improve their appearance.
VELOUTe, BECHAMEL.
These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropriate for the Jewish kitchen. Veloute is a fine white sauce, made by reducing a certain quant.i.ty of well-flavoured consomme or stock, over a charcoal fire, and mixing it with boiling cream, stirring it carefully till it thickens.
Bechamel is another sort of fine white stock, thickened with cream, there is more flavouring in this than the former, the stock is made of veal, with some of the smoked meats used in English kitchens, b.u.t.ter, mace, onion, mushrooms, bay leaf, nutmeg, and a little salt. An excellent subst.i.tute for these sauces can in Jewish kitchens be made in the following way:
Take some veal broth flavored with smoked beef, and the above named seasonings, then beat up two or three yolks of eggs, with a little of the stock and a spoonful of potatoe flour, stir this into the broth, until it thickens, it will not be quite as white, but will be excellent.
FORCEMEAT OR FARCIE.
Under this head is included the various preparations used for b.a.l.l.s, tisoles, fritters, and stuffings for poultry and veal, it is a branch of cooking which requires great care and judgment, the proportions should be so blended as to produce a delicate, yet savoury flavor, without allowing any particular herb or spice to predominate.
The ingredients should always be pounded well together in a mortar, not merely chopped and moistened with egg, as is usually done by inexperienced cooks; forcemeat can be served in a variety of forms, and is so useful a resource, that it well repays the attention it requires.
A SUPERIOR FORCEMEAT FOR RISOLLES, FRITTERS, AND SAVORY MEAT b.a.l.l.s.
Sc.r.a.pe half a pound of the fat of smoked beef, and a pound of lean veal, free from skin, vein, or sinew, pound it finely in a mortar with chopped mushrooms, a little minced parsley, salt and pepper, and grated lemon peel, then have ready the crumb of two French rolls soaked in good gravy, press out the moisture, and add the crumb to the meat with three beaten eggs; if the forcemeat is required to be very highly flavored, the gravy in which the rolls are soaked should be seasoned with mushroom powder; a spoonful of ketchup, a bay leaf, an onion, pepper, salt, and lemon juice, add this panada to the pounded meat and eggs, form the mixture into any form required, and either fry or warm in gravy, according to the dish for which it is intended.
Any cold meats pounded, seasoned, and made according to the above method are excellent; the seasoning can be varied, or rendered simpler if required.
COMMON VEAL, STUFFING.
Have equal quant.i.ties of finely shred suet and grated crumbs of bread, add chopped sweet herbs, grated lemon peel, pepper, and salt, pound it in a mortar; this is also used for white poultry, with the addition of a little grated smoked beef, or a piece of the root of a tongue pounded and mixed with the above ingredients.
FISH FORCEMEAT.
Chop finely any kind of fish, that which has been already dressed will answer the purpose, then pound it in a mortar with a couple of anchovies, or a little anchovy essence, the yolk of a hard boiled egg, a little b.u.t.ter, parsley or any other herb which may be approved, grated lemon peel, and a little of the juice, then add a little bread previously soaked, and mix the whole into a paste, and form into b.a.l.l.s, or use for stuffing, &c.
The liver or roe of fish is well suited to add to the fish, as it is rich and delicate.
FORCEMEAT FOR DRESSING FISH FILLETS.
Pound finely anchovies, grated bread, chopped parsley, and the yolk of a hard boiled egg, add grated lemon peel, a little lemon juice, pepper and salt, and make into a paste with two eggs.
FORCEMEAT FOR DRESSING CUTLETS, ETC.
Add to grated stale bread, an equal quant.i.ty of chopped parsley, season it well, and mix it with clarified suet, then brush the cutlets with beaten yolks of eggs, lay on the mixture thickly with a knife, and sprinkle over with dry and fine bread crumbs.
EGG b.a.l.l.s.
Beat the hard yolks of eggs in a mortar, make it into a paste with the yolk of a raw egg, form the paste into very small b.a.l.l.s, and throw them into boiling water for a minute or so, to harden them.
PREPARATION FOR CUTLETS OF FOWL OR VEAL.
Make a smooth batter of flour, and a little salad oil, and two eggs, a little white pepper, salt, and nutmeg, turn the cutlets well in this mixture, and fry a light brown, garnish with slices of lemon, and crisped parsley, this is done by putting in the parsley after the cutlets have been fried, it will speedily crisp; it should then be drained, to prevent its being greasy.
CHAPTER III.
Fish.
PRELIMINARY REMARKS.
When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a little salt, a spoonful or two of vinegar is sometimes added, which has the effect of increasing its firmness.
Fish for broiling should be rubbed over with vinegar, well dried in a cloth and floured. The fire must be clear and free from smoke, the gridiron made quite hot, and the bars b.u.t.tered before the fish is put on it. Fish to be fried should be rubbed in with salt, dried, rolled in a cloth, and placed for a few minutes before the fire previous to being put in the pan.
FISH FRIED IN OIL.
Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used. When prepared by salting or drying, as above directed, have a dish ready with beaten eggs, turn the fish well over in them, and sprinkle it freely with flour, so that the fish may be covered entirely with it, then place it in a pan with a good quant.i.ty of the best frying oil at boiling heat; fry the fish in it gently, till of a fine equal brown colour, when done, it should be placed on a cloth before the fire for the oil to drain off; great care should be observed that the oil should have ceased to bubble when the fish is put in, otherwise it will be greasy; the oil will serve for two or three times if strained off and poured into a jar. Fish prepared in this way is usually served cold.
FRIED SOLES IN THE ENGLISH WAY.
Prepare the soles as directed in the last receipt, brush them over with egg, dredge them with stale bread crumbs, and fry in boiling b.u.t.ter; this method is preferable when required to be served hot.
ESCOBECHE.