a^-Jewish Shallot.
Line a well-buttered pudding-dish with a
rich pie-paste and cover with a layer of sliced
apples. Sprinkle with cinnamon, grated
lemon peel and small bits of butter, and
moisten with white wine; then cover with a
layer of the paste and till with another layer
AEmA
of apples, nuts and raisins, a tablespoonful
of syrup✪ Jewish Shallot, the juice of }4 lemon and bits of
butter. Cover with the top crust ; press in
the edges vrith a beaten egg, and rub the top
with butter. Let bake in a nioderate oven
until done.
3, — Russian Relish.
Cut some slices of brown bread into fingers
half an inch thick ; spread with butter. Mix
some Russian caviare with lemon-juice to
taste and a tablespoonful of finely chopped
shallots. Spread the fingers with the mixture
and place an oyster in the centre of each.
Sprinkle with salt and a pinch of paprica✪ Russian Relish.
Serve. Garnish with thin slices of lemon
and parsley.
4.— Dutch Stuffed Potatoes.
Select fine smooth potatoes; cut off the
end of each and scrape out the inside. Mix
this with chopped ham, onion and parsley,
and a tablespoonful of butter. Season with
salt, pepper and lemon-juice✪ Dutch Stuffed Potatoes. Fill the potato
with the mixture and let bake in a moderate
oven until tender and serve hot.
March
5. — Fish a la Marseilles.
Cut two kinds of fish into slices ; season
with salt. Mince 3 cloves of garlic, 2 sprigs
of parslejr, 2 sprigs of thyme and a bay-
leaves very line. Add a pinch of pepper.
Roll the fish in the spice. Then fry 2 sliced
onions in butter; add i cup of tomatoes, the
juice of a lemon and 2 cups of water. Let
boil up. Add the fish and let boil until
done. Remove the fish to a platter. Add a
cup of white wine to the sauce and i table-
spoonful of sugar. Boil up and pour over
the fish. Serve with toast.
6.— Jewish Stewred Brains.
Clean and stew the brains with ^ cup of
nnegar, i sliced onion, salt and pepper.
Add a tablespoonful of brown sugar, yi cup
of raisins. Let stew until tender. Remove
the brains to a platter; add a lump of butter
and a tablespoonful of molasses to the sauce ;
boil up and pour over the brains. Serve
cold ; garnish with lemon slices.
7. — Austrian Apple Strudel.
Mix I pint of Hour with 3^ cup of water,
4 ounces of butter, 3 eggs and a pinch of salt
March
to a stiff dough ; then roll out as thin as pos-
sible. Pour over some melted butter; cover
with chopped apples and raisins. Sprinkle
with sugar and cinnamon. Make a large
roll; bake in a buttered baking-pan with
flakes of butter on top until brown.
8.— Vienna Nut Torte.
Blanch % pound of almonds and pound
in a mortar. Then beat 4 eggs with ^ cup
of sugar. Add i teaspoonful of brandy and
a teaspoonful of wine and lemon-juice; add
4 lady fingers crumbled up fine. Beat all to-
gether with the nuts; put in a well-buttered
pudding-dish and bake. Serve with wine
9. — Bavarian Cabbage Salad.
Chop a cabbage with i large onion and a
stalks of celery and 2 peppers ; season well
with salt and sprinkle with pepper. Heat
some vin^ar ; add a teaspoonful of prepared
mustanl. Then beat the yolks of 2 eggs
with a tablespoonful of sugar✪ Fish a la Marseilles ; add the hot
vinegar slowly to the beaten eggs and mix
with the cabtxtge. Serve cold.
March
lo. — Russian Stewed Duck.
Clean and cut the duck into pieces and
season with salt and pepper; then cut ^
pound of bacon into dice pieces and put in a.
large saucepan with i onion and 2 carrots.
Cut fine I herb bouquet, a few cloves and a
few peppercorns ; add the duck. Let all
cook slowly with i cup of stock until tender j
then add i cup of red wine. Thicken the
sauce with floui, boil and serve hot. ✪ Russian Stewed Duck
Page 7 · 10 recipe records on this page
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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a^-Jewish Shallot.
Line a well-buttered pudding-dish with a
rich pie-paste and cover with a layer of sliced
apples. Sprinkle with cinnamon, grated
lemon peel and small bits of butter, and
moisten with white wine; then cover with a
layer of the paste and till with another layer
AEmA
of apples, nuts and raisins, a tablespoonful
of syrup, the juice of }4 lemon and bits of
butter. Cover with the top crust ; press in
the edges vrith a beaten egg, and rub the top
with butter. Let bake in a nioderate oven
until done.
3, — Russian Relish.
Cut some slices of brown bread into fingers
half an inch thick ; spread with butter. Mix
some Russian caviare with lemon-juice to
taste and a tablespoonful of finely chopped
shallots. Spread the fingers with the mixture
and place an oyster in the centre of each.
Sprinkle with salt and a pinch of paprica.
Serve. Garnish with thin slices of lemon
and parsley.
4.— Dutch Stuffed Potatoes.
Select fine smooth potatoes; cut off the
end of each and scrape out the inside. Mix
this with chopped ham, onion and parsley,
and a tablespoonful of butter. Season with
salt, pepper and lemon-juice. Fill the potato
with the mixture and let bake in a moderate
oven until tender and serve hot.
March
5. — Fish a la Marseilles.
Cut two kinds of fish into slices ; season
with salt. Mince 3 cloves of garlic, 2 sprigs
of parslejr, 2 sprigs of thyme and a bay-
leaves very line. Add a pinch of pepper.
Roll the fish in the spice. Then fry 2 sliced
onions in butter; add i cup of tomatoes, the
juice of a lemon and 2 cups of water. Let
boil up. Add the fish and let boil until
done. Remove the fish to a platter. Add a
cup of white wine to the sauce and i table-
spoonful of sugar. Boil up and pour over
the fish. Serve with toast.
6.— Jewish Stewred Brains.
Clean and stew the brains with ^ cup of
nnegar, i sliced onion, salt and pepper.
Add a tablespoonful of brown sugar, yi cup
of raisins. Let stew until tender. Remove
the brains to a platter; add a lump of butter
and a tablespoonful of molasses to the sauce ;
boil up and pour over the brains. Serve
cold ; garnish with lemon slices.
7. — Austrian Apple Strudel.
Mix I pint of Hour with 3^ cup of water,
4 ounces of butter, 3 eggs and a pinch of salt
March
to a stiff dough ; then roll out as thin as pos-
sible. Pour over some melted butter; cover
with chopped apples and raisins. Sprinkle
with sugar and cinnamon. Make a large
roll; bake in a buttered baking-pan with
flakes of butter on top until brown.
8.— Vienna Nut Torte.
Blanch % pound of almonds and pound
in a mortar. Then beat 4 eggs with ^ cup
of sugar. Add i teaspoonful of brandy and
a teaspoonful of wine and lemon-juice; add
4 lady fingers crumbled up fine. Beat all to-
gether with the nuts; put in a well-buttered
pudding-dish and bake. Serve with wine
9. — Bavarian Cabbage Salad.
Chop a cabbage with i large onion and a
stalks of celery and 2 peppers ; season well
with salt and sprinkle with pepper. Heat
some vin^ar ; add a teaspoonful of prepared
mustanl. Then beat the yolks of 2 eggs
with a tablespoonful of sugar ; add the hot
vinegar slowly to the beaten eggs and mix
with the cabtxtge. Serve cold.
March
lo. — Russian Stewed Duck.
Clean and cut the duck into pieces and
season with salt and pepper; then cut ^
pound of bacon into dice pieces and put in a.
large saucepan with i onion and 2 carrots.
Cut fine I herb bouquet, a few cloves and a
few peppercorns ; add the duck. Let all
cook slowly with i cup of stock until tender j
then add i cup of red wine. Thicken the
sauce with floui, boil and serve hot.