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Jewish Crebchen Soup
Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough.,
Work it w...
Jewish Stewed Shad
Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion,,
1 b...
Jewish Shallét
Line a well−buttered pudding−dish with a rich pie−paste and cover with a layer of sliced apples. Sprin...
Jewish Stewed Brains
Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of,
brown sugar...
Japanese Salad
Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt,
and pepper....
Japanese Eggs
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black,
pepp...
Jewish Stewed Brisket
Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1,
tables...
Jewish Egg Bread
Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar,
and let th...
Japanese Rice.
Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with,
cho...
Jewish Purim Cakes.
Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and,
the gra...
Jewish Purim Torte.
Line a well−buttered baking−dish with a rich pie−paste. Then mix 1 cup of fine poppy−seeds with ...
Jewish Dumplings.
Soak 6 crackers in water; then press dry. Fry 1 chopped onion in butter and pour over the crackers. Add 3,
eggs and cho...
Jewish Kugel.
Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of butter and mix with the bread; add 2,
chopped apple...
Jewish Pudding.
Soak 6 matzoth crackers in water; press dry and mix with 1,
tablespoonful of butter, a pinch of salt, the yolks of 5 eg...
Jewish Stewed Tongue.
Boil a calf's tongue in salted water until tender; skin and slice thin. Then heat 2 tablespoonfuls of butter; add 1,
ch...
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Jewish Veal Stew.
Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup of raisins, a pinch of cloves and,
cinnamon and ...
Jewish Chrimsel.
Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of raisins, 1/2 cup of pounded nuts, the grated peel,
of a ...
Jewish Sour Fish.
Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2 tablespoonfuls of vinegar, a few cloves and,
a pinch...
Jewish Gefuellte Fish.
Take 2 pounds of trout and 2 pounds of red fish; cut in two−inch slices. Remove the skin from one side of the,
sl...
Japanese Fish.
Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of,
garlic ma...
Jewish Stewed Sweetbreads.
Clean and parboil the sweetbreads; then fry 1 small sliced onion in hot fat until light brown. Stir in 1,
tablespoonful...
Japanese Chicken.
Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry−powder and let fry,
i...
Jewish Stewed Goose.
Clean and cut a fat goose into pieces; season with salt, pepper and ginger. Put in a stew−pan with 1 sliced,
onio...
Jewish Goose Greeben.
Cut all the fat from the goose into small pieces and cook in a skillet with 1 cup of cold water. Let cook,
uncovered un...
Jewish Stewed Cabbage.
Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a pan; add the cabbage; cover and let,
stew with 2...
Jewish Boiled Fish.
Clean and season a large fish with salt and pepper and let cook with 1 cup of vinegar, 1 large onion, 2 sprigs,
of pars...
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