Jewish Veal Stew

Ingredients

• 3 pounds of veal
• 1/2 cup of vinegar
• 1/4 cup of raisins
• a pinch of cloves
• a pinch of cinnamon
• 1 tablespoonful of horseradish
• buttered bread-crumbs
• season with salt
• season with pepper

Method

1. 1

   Cook veal until nearly done, then add vinegar, raisins, cloves, cinnamon, and horseradish.

2. 2

   Thicken sauce with buttered bread-crumbs and season with salt and pepper.

3. 3

   Serve with boiled rice.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 23. The excerpt below is the record exactly as published.

Jewish Veal Stew. Cook 3 pounds of veal ; when nearly done, add }i cup of vinegar, }4 cup of raisins, a, August pinch of cloves and cinnamon and a table- spoonful of horseradish. Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice. 26. — French Pop-overs. Beat the yolks of 3 eggs until very light ; add I pint of milk. Sift i pint of flour with a teaspoonfuls of baking-powder; add ^ teaspoonful of salt and the whites of the eggs beaten to a stiff froth. Flavor with rose-water. Mix well together and pour into hot well-buttered cake-tins. Bake in a quick oven until a light brown. Serve hot with French coffee. vj, — German Egg Toast. Cut slices of stale bread; beat 3 eggs with a pinch of salt and 3^ cup of milk. Dip the slices of bread in the beaten eggs and fry until brown on both sides. Cover with pulverized sugar ; sprinkle with cinna- mon and some finely chopped nuts. Serve hot. August 38.— Irish Potato Pu%. Peel and boil potatoes well seasoned ; then mash thoroughly with a lump of butter. Add some milk and 2 ^gs ; beat well until very light. Then fry in deep hot lard by the Ublespoonful until a light brown. Serve hot with broiled steak. ag. — Belgian Eggs. Take 4 eggs, 2 cups of milk, 4 tablespoon- fuls of sugar, i teaspoonful of flour. Beat whites separate; add flour to the yolks and sugar ; beat until stiff. Beat the whites and ■cald in milk ; strain from the milk, and act aside. Take the yolk, and stir gently iu the milk until thick. Remove from the Are. Place ia a dish to cool. Flavor with vanilla and then put the whites on top and serve. 3a— Irish Cucumber Salad. Peel the cucumbers and slice thin ; add i onion sliced. Sprinkle well with salt; let stand half an hour on ice ; press out all the water ; sprinkle with white pepper and chopped parsley. Add vinegar mixed with sugar, to taste, and salad oil. Serve at once. August 3tt — German Iced Beer Soup. Take one quart of fresh beer. Sweeten to taste and fiavor with a pinch of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.