The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

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. * * * * * 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. * * * * * 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 of two or three lemons, and poured into a mould, in which are put the yolks of eggs boiled hard, forms a pretty supper dish. * * * * * A FINE SAUCE FOR STEAKS. Throw into a saucepan a piece of fat the size of an egg, with two or three onions sliced, let them brown; add a little gravy, flour, a little vinegar, a spoonful of mustard, and a little cayenne pepper, boil it and serve with the steaks. * * * * * A FISH SAUCE WITHOUT BUTTER. Put on, in a small saucepan, a cup of water, well flavored with vinegar, an onion chopped fine, a little rasped horse-radish, pepper, and two or three cloves, and a couple of anchovies cut