Dainty dinners and dishes for Jewish families

Keep the whitebait on ice till required ; dry them carefully in a cloth, sprinkle another cloth with flour, place the whitebait in it, then put them in a wire frying-basket, shake off the loose flour, dip the basket into boiling fat, and fry till crisp ; drain on kitchen-paper, pile on a hot dish, garnish with fried parsley, serve with cut lemon and cayenne pepper, DEVILLED WHITEBAIT. Blanchailles a la Diable. Same as above, but sprinkle with salt and cayenne before serving. BOUDINS OF WHITING. Boudins de Merlan. 3 whitings. 1 gill milk. 1 oz. flour. 2 tablespoonsful cream. 1 oz. butter. 2 eggs. White sauce. Boil the fish, remove all the flesh from the bones and skin, chop well. Make a panada of the butter, flour, milk, and eggs, stir the fish into this, pound all well together, pass the mixture through a wire sieve, and add the cream. Butter six small dariolo moulds, fill them with the mixture, and steam them gently about 20 minutes. Turn out on to a hot dish, pour a white sauce round, and decorate with chopped parsley. FILLETS OF WHITING A L'ITALIENNE. 8 fillets of whiting, 1 lemon. 5 or G button mushrooms 1 shallot. Chop the mushrooms and sha Filets de Merlan d V Italienne. 1 gill sherry. ^ oz. flour. 1 j gill white stock. 2 oz. clarified fat. lot, fry them in 1 oz. fat, add the sherry, and let it reduce. Stir in the flour, and when it has thickened, add the stock and a little lemon juice, and boil all together. Pour over the fillets after they have been rolled up, placed on a greased tin, sprinkled, with lemon juice and salt, and baked in a moderate oven for 10 to 15 minutes, covered with greased paper. STUFFED FILLETS OF WHITING. 3 whitings. 1 small onion. 3 or 4 mushrooms. Parsley. Filets de Merlan Farcis. Salt and pepper. Egg- Breadcrumbs. Clarified fat or oil. Billet the whitings, and sprinkle each piece with pepper, salt, and finely chopped onion, mushrooms, and parsley. Boll each piece up, and fasten with a little wooden skewer. Dip them in egg and then in breadcrumbs, and fry in boiling fat or oil. Remove the skewers, and serve. ASPIC JELLY. 1£ pints water. 2 tablespoonsful malt vinegar. 2 tablespoonsful tarragon vinegar. 4 lemons (peel and juice). 4 pint sherry. Small pieces carrot, turnip, and onion. F ew drops essence of celery or some celery salt. ^ teaspoonful peppercorns. Small bunch of herbs. Whites and shells of 4 eggs. 1^ oz. isinglass. Wash the eggs, crush the shells, whip the whites half stiff, peel the lemons thinly, squeeze out the juice ; put all the ingredients in a stew-pan, and whisk over the fire till nearly boiling. Let it boil till it reaches the top of the pan, remove the pan from the fire, stand it aside for 10 minutes with the lid on, strain the jelly through a clean kitchen-cloth or jelly-bag into a warm basin ; if not quite clear, strain it through again. BEEF OLIVES A L’ALLEMANDE. Olives de Bceuf d VAllemande. \\ lbs. steak. 1 teaspoonful made mustard. 1 small onion. 1 slice smoked beef or sausage. Pepper, salt, cayenne. Gravy. Grate the onion, scrape the smoked beef finely, and mix this with the seasonings. Cut the steak into neat squares, spread each piece with the stuffing, roll up and tie, or fasten with a small skewer. Stew them 1 hour in the gravy, and arrange neatly on a hot dish after cutting the strings or taking out the skewers. a