Jewish Shallot

Ingredients

• a well-buttered pudding-dish
• a layer of sliced apples
• cinnamon
• grated lemon peel
• small bits of butter
• white wine
• a layer of apples, nuts, and raisins
• a tablespoonful of syrup
• the juice of ½ lemon

Method

1. 1

   Line pudding-dish with pie-paste and cover with sliced apples.

2. 2

   Sprinkle with cinnamon, grated lemon peel, butter, and moisten with white wine.

3. 3

   Cover with another layer of paste and fill with apples, nuts, raisins, syrup, lemon juice, and butter.

4. 4

   Cover with top crust, press edges with beaten egg, and rub top with butter.

5. 5

   Bake until done.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 6. The excerpt below is the record exactly as published.

the juice of i lemon, some cinnamon and nutmeg ; let boil fifteen minutes. Then add i glass of red wine, mixed with a tcaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons. 25. — Boulettes. Chop and mince 1 pound of round steak, I onion and 2 sprigs of parsley. Add i tablespoonful of lemon-juice, 3 tablespoon- fuls of melted butter. Season highly with Fdffoaty salt, black pepper and a pinch of cayenne. Mix with I egg and form into bails ; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce. 3& — Baden Stewed L.entils. Boil 1 quart of leotib until tender; then heat 3 tablespoonfuls of butter. Add t chopped onion and stir in i tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with bread- crumbs fried in butter until brown. 37. — Dack aux Champignons. Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a saucepan ; add the ducks, i large onion chopped fine, a cloves of garlic and i herb bouquet chopped. Cnrnv anA Vimiyn a fcw miuutes J add I cup itew until tender. Then add ■brooms and i glass of daret until done. February aS. — Hungarian Beef Stew. Cut beef into small pieces. Heat some dripping in a saucepan ; add the meat, salt and black pepper ; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, i onion sliced thin, i cup of hot water, and ^ teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the sauce with flour, mixed in % cup of milk. Let cook a few minutes and serve hot tlARCH. I. — Chicken Chop Suey (Chinese). Cut all the meat of a chicken into thin strips ; season with black pepper, and cay- enne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mush- rooms cut fine. Moisten with )4 cup of stock. Add }s( cup of Chinese sauce ; covei and let simmer until tender. Thicken the sauce with flour j add a tablespoonfuls of cream and chopped parsley. Serve hot on a platter with boiled rice. 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

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