CHAPTER XXXII.
FOREIGN AND JEWISH COOKERY.
| Page | |
| Foreign and Jewish Cookery | [605] |
| Remarks on Jewish Cookery | [606] |
| Jewish Smoked Beef | [606] |
| Chorissa (or Jewish Sausage) with Rice | [607] |
| To fry Salmon and other Fish in Oil (to serve cold) | [607] |
| Jewish Almond Pudding | [608] |
| The Lady’s or Invalid’s new Baked Apple Pudding (Author’s original receipt. Appropriate to the Jewish table) | [608] |
| A few general directions for the Jewish table | [609] |
| Tomata and other Chatnies (Mauritian receipt) | [609] |
| Indian Lobster Cutlets | [610] |
| An Indian Burdwan (Entrée) | [611] |
| The King of Oude’s Omlet | 611 |
| Kedgeree or Kidgeree, an Indian breakfast-dish | [612] |
| A simple Syrian Pilaw | [612] |
| Simple Turkish or Arabian Pilaw (From Mr. Lane, the Oriental traveller) | [613] |
| A real Indian Pilaw | 613 |
| Indian receipt for Curried Fish | [614] |
| Bengal Currie Powder, No. 1 | 614 |
| Risotto à la Mayonnaise | [615] |
| Stufato (a Neapolitan receipt) | 615 |
| Broiled Eels with sage (Entrée) (German receipt. Good) | [616] |
| A Swiss Mayonnaise | [615] |
| Tendrons de Veau | [617] |
| Poitrine de Veau Glacée (Breast of Veal stewed and glazed) | [618] |
| Breast of Veal simply stewed | [618] |
| Compote de Pigeons (Stewed Pigeons) | [619] |
| Mai Trank (May Drink) (German) | [620] |
| A Viennese Soufflé Pudding, called Salzburger Nockerl | [620] |