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

and half an ounce of saltpetre in two quarts of water, and pouring it over the meat, and letting it stand in it for eight or ten days. * * * * * SPICED BEEF. Take a fine thick piece of brisket of beef not fat, let it lay three days in a pickle, as above, take it out and rub in a mixture of spices consisting of equal quantities of ground all-spice, black pepper, cloves, ginger and nutmegs, and a little brown sugar, repeat this daily for a week, then cover it with pounded dried sweet herbs, roll or tie it tightly, put it into a pan with very little water, and bake slowly for eight hours, then take it out, untie it and put a heavy weight upon it; this it a fine relish when eaten cold. * * * * * SMOKED BEEF. As there are seldom conveniences in private kitchens for smoking meats, it will generally be the best and cheapest plan to have them ready prepared for cooking. All kinds of meats smoked and salted, are to be met with in great perfection at all the Hebrew butchers. _Chorisa_, that most refined and savoury of all sausages, is to be also procured at the same places. It is not only excellent fried in slices with poached eggs or stewed with rice, but imparts a delicious flavor to stews, soups, and sauces, and is one of the most useful resources of the Jewish kitchen. * * * * * A WHITE FRICANDEAU OF VEAL. Take four or five pounds of breast of veal, or fillet from the shoulder; stuff it with a finely flavoured veal stuffing and put it into a stewpan with water sufficient to cover it, a calf's-foot cut in pieces is sometimes added, season with one onion, a blade of mace, white pepper and salt, and a sprig of parsley, stew the whole gently until the meat is quite tender, then skim and strain the gravy and stir in the beaten yolks of four eggs, and the juice of two lemons previously mixed