Dainty dinners and dishes for Jewish families

2 oz. clarified fat. Cook the wine, red currant jelly and half the mushrooms, finely chopped, together for a few minutes. Add the brown sauce and glaze, and cook slowly half an hour to reduce it. Cut the meat into neat cutlets, and dip them into the following mixture : — Beat the eggs on a plate with some chopped cooked mushroom, finely minced shallot and parsley. Then breadcrumb the cutlets and fry in hot clarified fat as quickly as possible, turning them with a knife to avoid pricking them. Drain on kitchen paper and serve on a small ring of mashed potato, in the centre of which the sauce is poured. Garnish with little heaps of shredded vegetables, etc., using for this purpose — carrot, turnip, gherkin, truffles, mushrooms, hard-boiled white of egg, and lean tongue. Serve very hot. BRAISED OX PALATES. 2 ox palates. 1 oz. dripping. 1 sliced onion. 2 tomatoes. Palais de Bœuf Braisé. Herbs and a few peppercorns. | pint good stock. 1 wineglass of sherry. Mashed potato. A little sliced carrot, celery, turnip. Cleanse and blanch the ox palates, and press them till quite flat between 2 plates with a weight on top. Put the dripping in a clean saucepan, and add the sliced vegetables, except the tomatoes. Add the herbs and seasoning and place the palates on top of the vegetables. Cover with a greased paper, then cover the pan and fry for about £ hour. Now add the stock, and place the pan in the oven. Baste the palates continually and add more stock if required. Braise them for 5 to 6 hours. When cooked, stamp them out in small rounds, place them in a sautepan with the sherry, and put it on the stove till all the moisture is absorbed. Glaze them lightly and dish them on a border of potatoes, with a slice of cooked tomato between each. Strain the gravy, remove the fat, and pour the gravy round the dish. SLICED OX TONGUE A LA MONACO. Langue de Bœuf à la Monaco. Thin slices of cooked ox tongue. 1 gill stock. 1 tablespoonful sherry. Croutons of fried bread. Puree of fresh mushrooms. 4 pint brown sauce. £ oz. glaze. 1 teaspoonful English mustard. 1 teaspoonful French mustard. Slices of marrow. Stamp the slices of ox tongue out in rounds, heat them in the stock which has been flavoured with the sherry. Spread the mushroom puree on the croutons, place a round of tongue on each, then a slice of marrow, prepared as below. Add the brown sauce to the liquor in which the tongue was warmed, add the glaze, boil up, add the mustards, pass through a tammy, and serve very hot round the croutons. Do not let the sauce boil after adding mustard, or it will curdle. Blanched and devilled marrow: Blanch the marrow and cut it in slices \ inch thick, mask it with devil paste made by mixing a teaspoonful French mustard, a saltspoonful of English mustard, a dessertspoonful chopped chutney, a dust of cayenne, a little salt and pepper. Sprinkle the marrow with browned breadcrumbs, bake in a quick oven for 5 minutes. STEWED OX TONGUE. SAUCE PIQUANTE. Langue de Bœuf Sauce Piquante. 1 ox tongue slightly salted. 1 onion. Spices. 2 oz. clarified dripping. 2 tablespoonsful flour. 2 oz. sultanas. 1 glass port wine.