Dainty dinners and dishes for Jewish families

Cut up the veal, let it simmer gently in the stock or water till tender, remove the meat and boil the bones in the stock for 1½ hours. Cut the smoked beef up into dice, mix it with the meat, seasoning, parsley and lemon rind. Cut up the egg, decorate the bottom of a plain mould with it, put in the meat, skim the fat off the stock, season it and pour it over the meat. Cover with a greased paper, bake in a slow oven for ½ an hour ; let it get cold. Turn out and decorate with chopped aspic and beetroot (see illustration, page 45). QUENELLES OF VEAL. Quenelles de Veau. 1 lb. fillet of veal. 1 oz. dripping. 2 oz. flour. ½ pint white stock. ½ pint white sauce. 2 eggs. Salt and cayenne pepper. Make a panada by melting the dripping, adding the flour, and stirring in the stock when well mixed. Turn out on a plate to cool. Remove all fat from the veal, and pass it twice through a mincing machine, add the panada and seasoning, and pound all well together in a mortar. Mix 1 egg into it, beat all together, add another egg, mix well and rub through a wire sieve. Grease some little tins, fill them nearly to the top, cover with paper, and stand them in a saucepan, with boiling water to reach half-way up the little tins. Steam for a ½ hour, and serve with white sauce round them. The quenelles can also be shaped with two spoons, and cooked by throwing them into boiling white stock for 10 minutes, thus poaching them. TOURNEDOS OF VEAL. Tournedos de Veau. 1½ lbs. veal cutlet. ½ lb. smoked beef. 2 onions. 2 carrots. 2 turnips. Herbs. 1 pint stock. Tomato sauce, croutons. Cut the veal about 1 inch thick and 3 inches long, and lard closely with smoked beef. Slice the vegetables and arrange them with some slices of smoked beef at the bottom of the stew-pan, let them cook a few minutes, and then cover them with the stock. Lay the veal on them, cover with greased paper and close the pan. Let it simmer till tender, adding more stock if required. Place the tournedos on a baking sheet in the oven to crisp the lardoons, dish them on fried croutons, brush over with glaze, and serve with tomato sauce. Cut the beef into neat fillets, heat the dripping in a saute-pan, put the fillets in, let them cook for about 6 minutes. Make a sauce by heating the Worcester sauce, gravy, chopped egg and pickles together. On a hot dish arrange a mound of mashed potato, place the fillets on this and pour the sauce carefully round the base of the potato-mound. VENETIAN STEAKS. Bifteks à la Vénitienne. 1 lb. fillet of beef. 1 oz. dripping. 1 hard-boiled egg. 1 tablespoonful mixed pickles. 1 tablespoonful Worcester sauce Mashed potato. 1 tablespoonful good gravy or stock. BRAISED BEEF A LESPAGNOLE. Boeuf Braisé à l'Espagnole. 4 lbs. brisket or aitcli bone. 1 lb. carrots. 1 lb. onions. 1 lb. turnips. 1 lb. leeks. 2 oz. Scotch oatmeal. Pepper, salt. 1 blade mace. Sweet herbs. 2 bay leaves. 2 quarts water or beef brotb.