economy, that we find it necessary to depart from our original
intention, and to confine our receipts here to a comparatively small
number. This, however, w *f the less consequence as so many good
and well tested foreign receipts, of which, from our own experience,
we can guarantee the success, are to be found in the body of the
work.
REMARKS ON JEWISH COOKERY.
From being forbidden by their usages to mingle butter, or other
preparation of milk or cream with meat at any meal, the Jews have
oil much used in their cookery of fish, meat, and vegetables.
Pounded almonds and rich syrups of sugar and water agreeably
flavoured, assist in compounding their sweet dishes, many of which
are excellent, and preserve much of their oriental character ; but we
are credibly informed that the restrictions of which we have spoken
are not at the present day very rigidly observed by the main body of
Jews in this country, though they are so by those who are denomi-
nated strict.
JEWISH SMOKED BEEF.*
This is excellent , possessing the fine flavour of a really well cured
ham, and retaining it unimpaired for a very long time after it is cut
or cooked, if kept in a cool larder ; it is therefore a valuable and
inexpensive store for imparting savour to soups, gravies, and other
preparations ; and it affords also a dish of high relish for the table
An inch or two of the lean part, quite cleared from the smoked edges✪ Jewish Smoked Beef
and divided into dice, will flavour well a tureen of gravy, or a pint of
soup : even that which has been boiled will greatly improve the
flavour of Liebig’s extract of beef, and of any simple broth or con-
somme. From the depth of fat upon it, which appears particularly
rich and mellow, we think it is the thick flank of the beef of which
we have made trial in various ways, and which is now in much
request in several families of our acquaintance, who find it greatly
superior to the common hung or Dutch beef, to which they were
previously accustomed.
It must be cooked in the same manner as other smoked meats,
more time being allowed for it than for fresh. Drop it into boiling
wrater, and when it has boiled quickly for ten minutes, take off the
scum should any appear, add cold water sufficient to reduce it to
* We were made acquainted with it first through the courtesy of a Jewish lady,
who afterwards supplied us with the address of the butcher from whom it was
procured: Mr. Pass, 34, Duke Street, Midgate, from whom the chorissa also may be
purchased, and probably many other varieties of smoked meat which are used in
Jewish cookery. For such of our readers as may not be acquainted with the fact,
it may be well to state here that all meat supplied by Jew butchers is sure to be
of first-rate quality, as they are forbidden by the Mosaic Law to convert into foo4
feny animal which is not perfectly free from all “ spot or blemish,”
chap, xxxii.] FOREIGN AND JEWISH COOKERY.
607
mere scalding heat, bring it again gently to a boil, and simmer it until
the lean appears quite tender when probed with a sharp skewei ;
then lift it on to a drainer and serve it hot or cold, and garnished in
either case with vegetables or otherwise at pleasure.
Beef, 6 lbs. : 3 hours or more.
CIIORISSA (or JEWISH SAUSAGE) WITH RICE. ✪ Chorissa (Jewish Sausage) with Rice
Page 521 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
economy, that we find it necessary to depart from our original intention, and to confine our receipts here to a comparatively small number. This, however, w *f the less consequence as so many good and well tested foreign receipts, of which, from our own experience, we can guarantee the success, are to be found in the body of the work.
REMARKS ON JEWISH COOKERY.
From being forbidden by their usages to mingle butter, or other preparation of milk or cream with meat at any meal, the Jews have used oil much in their cookery of fish, meat, and vegetables. Pounded almonds and rich syrups of sugar and water agreeably flavoured, assist in compounding their sweet dishes, many of which are excellent, and preserve much of their oriental character ; but we are credibly informed that the restrictions of which we have spoken are not at the present day very rigidly observed by the main body of Jews in this country, though they are so by those who are denominated strict.
JEWISH SMOKED BEEF.*
This is excellent , possessing the fine flavour of a really well cured ham, and retaining it unimpaired for a very long time after it is cut or cooked, if kept in a cool larder ; it is therefore a valuable and inexpensive store for imparting savour to soups, gravies, and other preparations ; and it affords also a dish of high relish for the table An inch or two of the lean part, quite cleared from the smoked edges and divided into dice, will flavour well a tureen of gravy, or a pint of soup : even that which has been boiled will greatly improve the flavour of Liebig’s extract of beef, and of any simple broth or consomme. From the depth of fat upon it, which appears particularly rich and mellow, we think it is the thick flank of the beef of which we have made trial in various ways, and which is now in much request in several families of our acquaintance, who find it greatly superior to the common hung or Dutch beef, to which they were previously accustomed.
It must be cooked in the same manner as other smoked meats, more time being allowed for it than for fresh. Drop it into boiling water, and when it has boiled quickly for ten minutes, take off the scum should any appear, add cold water sufficient to reduce it to
* We were made acquainted with it first through the courtesy of a Jewish lady, who afterwards supplied us with the address of the butcher from whom it was procured: Mr. Pass, 34, Duke Street, Midgate, from whom the chorissa also may be purchased, and probably many other varieties of smoked meat which are used in Jewish cookery. For such of our readers as may not be acquainted with the fact, it may be well to state here that all meat supplied by Jew butchers is sure to be of first-rate quality, as they are forbidden by the Mosaic Law to convert into food any animal which is not perfectly free from all “ spot or blemish,”
chap, xxxii.] FOREIGN AND JEWISH COOKERY.
mere scalding heat, bring it again gently to a boil, and simmer it until the lean appears quite tender when probed with a sharp skewer ; then lift it on to a drainer and serve it hot or cold, and garnished in either case with vegetables or otherwise at pleasure.
Beef, 6 lbs. : 3 hours or more.
CIIORISSA (or JEWISH SAUSAGE) WITH RICE.
Records on this page
Jewish Smoked BeefChorissa (Jewish Sausage) with Rice