Dainty dinners and dishes for Jewish families

Cut the meat into pieces § inch thick and 2^ inches long ; marinade them and leave for 1 hour, turning occasionally; take them out, drain carefully, and remove all moisture. Place one tablespoonful salad oil in a clean stew-pan, and as soon as it boils dust the fillets with black pepper and a little salt, and fry for 10 or 12 minutes, turning them occasionally. When done, dish on a hot dish, pour away the grease, but not the gravy, add to the latter the stock or gravy, lemon juice, cayenne, and the peel from 8 or 10 Spanish olives; bring gently to the boil, remove any scum, and then boil up sharply to reduce the sauce a little; pour it round the fillets, fill the centre of dish with potato and serve. GIBLET RISOTTO. Risotto. 2 pints second stock. Giblets. 1 breakfast-cupful of rice. 2 oz. clarified dripping. 5 pint tomato puree. Boil the cleaned giblets and the rice in hot stock for about 20 minutes. Then add the dripping, melted, and the tomato puree, mix well together, and boil up. Serve it at once or the rice will be sticky. GIBLET STEW. Wash two sets of giblets well, put them on in cold water or stock, simmer them for 4 or 5 hours, or till tender. Season to taste, thicken the gravy with a little arrowroot, colour it with a little browning, flavour with mushrooms, lemon juice, and a glass of white wine. Add some forcemeat balls a few minutes before serving, and garnish with thin slices of hardboiled eggs. KIDNEYS AND TOMATOES. Rognons aux Tomates. G sheep’s kidneys. 2 oz. dripping. A little onion. Throw G sheep’s kidneys into 1 h lbs. tomatoes. £ pint of stock. Mashed potatoes, joiling water for a few minutes ; skin them, split them open, season with pepper and salt, fry them in two ounces of dripping. Slice a pound and a half of tomatoes, put them in a saucepan with a small piece of onion, £ pint of stock, salt and pepper, and let all simmer for 15 minutes, then add the kidneys, and dish in a ring of mashed potato. MUSHROOM PATTIES. Bond ices aux Champignons. Puff pastry. 1 oz. clarified dripping. | lb. mushrooms. 1 teaspoonful grated lemon peel. 1 shallot. 1 oz. Hour. Bake in a sharp oven some little puff pastry cases and fill with the following: — Wash, dry and peel the mushrooms, and chop them very finely. Rub a stew-pan with a shallot, melt the dripping, add the mushrooms, cover, and let them stew in their own juice for 10 minutes. Flavour with salt, cayenne, and grated lemon peel. Thicken with flour, and leave till cool. Then fill the patties, re-heat, and serve immediately. MUTTON CUTLETS A LTTALIENNE. Cotelettes a V ltalienne. Cut off cutlets from the best end of a neck of mutton, trim them, and remove all superfluous fat. Make a seasoning of finely chopped button mushrooms, breadcrumbs, chopped parsley, a sprinkling of mixed herbs, a little shredded shallot, and a grate of lemon peel. Dip the cutlets in egg, then mask them with the mixture, dip them in egg and breadcrumb, and fry them. Drain them on kitchen paper, place them on a hot dish round a mound of mashed potato, and pour a well flavoured brown gravy round them. MUTTON CUTLETS A LA REFORME. Cotelettes de Moulon a la Reforme. 4 gill red wine. 1 dessertspoonful red currant jelly. £ lb. mushrooms. ^ pint brown sauce. A small piece of glaze. 4 lbs. best end neck of mutton. 2 eggs. Breadcrumbs. Shallot. Parsley.