Dainty dinners and dishes for Jewish families

Juice of £ a lemon. 2 oz. dripping. A clove of garlic. 2 shallots. 1 leek, carrot, turnip. Mace, cinnamon, cloves. Turtle herbs (1 large bayleaf, parsley, thyme, marjoram, basil, lemon thyme). Clean the head well and put it in a stew-pan with sufficient cold water to cover it (3 or 4 quarts), and some of the vegetables. Stew this gently for 2 to hours. Take out the head and cut off the gelatinous parts, which should be cut into squares to put into the soup when serving. Strain off the liquor, which should make about 3 quarts, and can be strengthened by more boiling. Now put all the vegetables, spices and salt into a stew-pan, with the flour and dripping, and cook all together till brown, then pour in the stock and let it boil for 20 minutes. Add the pieces of the head, lemon juice, wine, and cayenne, heat up, and serve. ONION SOUP (Milk). Potage a la Soubise. 4 large onions. 3f pints milk. 2 oz. butter. 1 gill cream. Crumb of a stale roll. Peel the onions, cut them in dice, melt the butter in a stewpan over a slow fire, and lay in it the onions ; cover the pan and leave it for an hour. Then pour in by degrees the boiling milk, the stale breadcrumb, a little pepper and salt, if necessary. Replace the lid on the pan and simmer for at least an hour, rub it through a sieve with a, wooden spoon, and add the cream carefully. If the puree is too thin, reduce it by boiling up sharply, if too thick, add a little more milk. Serve with grated cheese. PARMENTIER SOUP (Milk). Potage Parmentier. 2 onions. White part of 2 leeks. 1 head of celery. 12 potatoes. 3 or 4 oz, butter. pints white vegetable stock (page 8). Salt. 2 cloves. Yolks of two eggs. 3 or 4 tablespoonsful milk or cream. A little finely-chopped parsley and chervil. Slice the onions, leeks and celery, lay them in a pan with the peeled and sliced potatoes, and 2 oz. butter; let it all fry together without colouring for 10 minutes, add the stock, herbs, salt and cloves, and simmer till the vegetables are tender, then rub through a sieve. Return the puree to the pan and simmer for 20 minutes, skimming carefully. If too thick, dilute with milk. Just before serving, stir into it the yolks of the eggs, beaten up in the cream or milk, with 2 oz. butter cut up small. Let this melt, add the parsley and chervil, and serve with dice of fried bread. POT AU FEU. 3 lb. meat to 6 quarts water. 1 head of cabbage. 1 parsnip. 2 carrots. 2 turnips. 3 or 4 leeks and onion. 3 tablespoonsful Florador, sago, or vermicelli. (Shin or ox-cheek or any inferior piece of meat can be used.) Take out the hone, tie up the meat, put it in the saucepan with the water and 1 teaspoonful of salt. Bring to the boil, and skim well for 1 to 1^ hours. Add the vegetables according to the time they require cooking, the head of cabbage requiring half an hour, etc. Stick one onion with cloves, and roast one to colour the soup. It should cook altogether 4 hours steadily. Remove the meat and garnish it with the vegetables. Add the Florador, sago or vermicelli to the soup 10 minutes before serving. 5 leeks. 2 oz. dripping. 1 small onion 5 cloves. PUREE OF LEEKS. Potage aux Poireaux. Mace, bayleaf, thyme. 3 tablespoonsful Patna rice, stuck with 1 carrot. 1 quart white stock.