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

a little good gravy seasoned with a little onion, mushroom essence, pepper, and salt; when tender, remove the livers, place them on a paste board, and mince them; return them to the saucepan, and stir in the yolks of one or two eggs, according to the quantity of liver, until the gravy becomes thick; have a round of toast ready on a hot plate, and serve it on the toast; this is a very nice luncheon or supper dish. CHAPTER V. Vegetables and Sundries. DIRECTIONS FOR CLEANING AND BOILING VEGETABLES. Vegetables are extremely nutritious when sufficiently boiled, but are unwholesome and indigestible when not thoroughly dressed; still they should not be over boiled, or they will lose their flavor. Vegetables should be shaken to get out any insects, and laid in water with a little salt. Soft water is best suited for boiling vegetables, and they require plenty of water; a little salt should be put in the saucepan with them, and the water should almost invariably be boiling when they are put in. Potatoes are much better when steamed. Peas and several other vegetables are also improved by this mode of cooking them, although it is seldom adopted in England. * * * * * MASHED POTATOES. Boil till perfectly tender; let them be quite dry, and press them through a cullender, or mash and beat them well with a fork; add a piece of butter, and milk, or cream, and continue beating till they are perfectly smooth; return them to the saucepan to warm, or they may be browned before the fire. The chief art is to beat them sufficiently long, which renders them light. Potatoe balls are mashed potatoes formed into balls glazed with the yolk of egg, and browned with a salamander. * * * * * POTATO WALL, OR EDGING. Raise a wall of finely-mashed potatoes, of two or three inches high, round the dish; form it with a spoon to the shape required, brush it over with egg, and put it in the oven to become hot and brown; if it does not brown