The Jewish Manual / Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

by Lady Judith Cohen Montefiore

Spread flour on a tin, and place it in a Dutch oven before the fire, or in a gentle oven till it browns; it must often be turned, that the flour may be equally coloured throughout. A small quantity of this prepared and laid by for use, will be found useful.

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BROWNED BREAD CRUMBS.

Grate into fine crumbs, about five or six ounces of stale bread, and brown them in a gentle oven or before the fire; this is a more delicate way of browning them than by frying.

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CRISPED PARSLEY.

Wash and drain a handful of fresh young sprigs of parsley, dry them with a cloth, place them before the fire on a dish, turn them frequently, and they will be perfectly crisp in ten minutes.

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FRIED PARSLEY.

When the parsley is prepared as above, fry it in butter or clarified suet, then drain it on a cloth placed before the fire.