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

grill and serve with a sauce seasoned with lemon pickle and chopped mint. * * * * * A CASSEREET, AN EAST INDIA DISH. Take two pounds of lamb chops, or mutton may be substituted, place them in a stewpan, cover with water or gravy, season only with pepper and salt, when the chops are half done, carefully skim off the fat and add two table spoonsful of cassereet, stir it in the gravy which should not be thickened, and finish stewing gently till done enough; rice should accompany this dish. * * * * * TURKEY BONED AND FORCED. A turkey thus prepared may be either boiled or roasted; there are directions for boning poultry which might be given, but it is always better to let the poulterer do it; when boned it must be filled with a fine forcemeat, which may be varied in several ways, the basis should be according to the receipt given for veal stuffings, forcemeats, sausage meat, tongue, and mushrooms added as approved. When boiled it is served with any fine white sauce, French cooks use the velouté or béchamel. When roasted, a cradle spit is very convenient, but if there is not one the turkey must be carefully tied to the spit. * * * * * FOWLS BONED AND FORCED. The above directions serve also for fowls. * * * * * A SAVOURY WAY OF ROASTING A FOWL. Fill it with a fine seasoning, and just before it is ready for serving, baste it well with clarified veal suet, and sprinkle it thickly with very dry crumbs of bread, repeat this two or three times; then place it in the dish, and serve with a fine brown gravy well flavored with lemon juice; delicate forcemeat fritters should be also served in the dish. * * * * * BOILED FOWLS. Are served with a fine white sauce, and are often garnished with pieces of white cauliflower, or vegetable marrow, the chief object is to keep them white; it is best to select white legged poultry for boiling, as they prove whiter