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

four large onions cut in pieces and half a pound of raisins stoned, let them remain simmering till well done; and just before serving, stir in a tea-spoonful of brown sugar and a table spoonful of flour. * * * * * BRISKET STEWED. Take about six or seven pounds of brisket of beef, place it in a stewpan with only enough water to cover it, season with a little spice tied in a bag; when the meat is tender and the spices sufficiently extracted to make the gravy rich and strong, part of it must be removed to another saucepan; have ready a variety of vegetables cut into small shapes, such as turnips, carrots, mushrooms, cauliflowers, or whatever may be in season; stew them gently till tender in the gravy, the meat must then be glazed and the gravy poured in the dish, and the vegetables arranged round. * * * * * BEEF RAGOUT. Take a small well cut piece of lean beef, lard it with the fat of smoked beef, and stew it with good gravy, highly seasoned with allspice, cloves, pepper and salt; when the meat is well done remove it from the gravy, which skim carefully and free from every particle of fat, and add to it a glass of port wine, the juice of a lemon, half a tea-spoonful of cayenne pepper, and a little mushroom ketchup; the beef should be glazed when required to have an elegant appearance. A few very small forcemeat balls must be poached in the gravy, which must be poured over the meat, and the balls arranged round the dish; this is a very savoury and pretty dish. * * * * * TO SALT BEEF. This may be done by mixing a pound of common salt, half an ounce of saltpetre and one ounce of coarse brown sugar, and rubbing the meat well with it, daily for a fortnight or less, according to the weather, and the degree of salt that the meat is required to have. Or by boiling eight ounces of salt, eight ounces of sugar,