The Art of Jewish Cooking (8 page)

Mix the meat, onion, egg, 1 teaspoon salt and the pepper. Form mixture into 1-inch balls; lightly roll them in the cornstarch.

Melt the fat in a deep skillet. Brown the meat balls in it. Add the stock, lemon juice, lemon, raisins and sugar. Cover and cook over low heat 35 minutes. Stir in the gingersnaps and cook additional 10 minutes. Serves 6.

Pour boiling water over the cabbage to cover and let soak for 15 minutes. Remove 12 leaves carefully; if leaves are small, use 18.

Heat the fat in a deep, heavy saucepan. Lightly brown the onions in it. Add the tomatoes, half of the salt and pepper and all the bones. Cook over low heat 30 minutes.

Mix together the beef, rice, grated onion, egg and water.

Place some of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully. Add to the sauce. Cover and cook over low heat 1½ hours. Add the honey, lemon juice and raisins. Cook 30 minutes longer.

Serves 6 as a main course, 12 as a first course.

Substitute 12 peppers for the cabbage. Cut a 1-inch piece from the stem end and reserve. Scoop out the seeds and fibers carefully. Make the sauce as directed in the Stuffed Cabbage recipe. Stuff the peppers with the meat mixture, top with stem ends and proceed as directed.

Serves 6 as a main course, 12 as a first course.

Have the butcher make a pocket in the veal. Sprinkle with the salt, pepper, paprika and garlic powder. Fill the
pocket with one of the following stuffings and fasten the opening with skewers or thread.

Melt the fat in a roasting pan and place the veal in it. Roast in a 325° oven 3 hours or until meat is tender. Baste frequently and add a little water if pan becomes dry. Serves 6–8.

Mix all the ingredients and stuff the veal.

Cook the onion, green pepper and celery in the fat for 10 minutes, stirring occasionally. Soak the bread in water; squeeze dry and pull into small pieces. Add to the vegetables with the salt, pepper, thyme, paprika and egg. Mix well and stuff the veal.

Brown the onions in half the fat. Wet the bread and mash until smooth. Mix the browned onions, bread, veal, salt, pepper and 2 eggs. Shape into hamburgers. Dip in the remaining beaten egg and then in the meal.

Heat the remaining fat in a skillet. Cook over low heat until browned on both sides. Serves 6.

Cut the veal in 1½-inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika, green peppers and tomato sauce. Cover and cook over low heat 1 hour or until veal is tender. Serve with noodles or dumplings. Serves 4–6.

Mix the meal, 1½ teaspoons salt and the pepper together. Beat the eggs and remaining salt. Dip the chops in the meal, the eggs and then the meal again.

Heat the fat in a baking pan. Arrange the chops in it and surround with the sliced onions. Bake in a 350° oven 45 minutes, turning the chops to brown evenly. Serves 4.

Cut the veal in 1-inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika and water. Cover and cook over low heat 1 hour or until the veal is tender. Stir frequently. Serve with boiled potatoes or farfel. Serves 6–8.

Cut the lamb into 2-inch cubes. Mix together the flour, salt, pepper, paprika and garlic powder. Lightly roll the lamb in this mixture, then brown in the fat with the onions. Add the tomato sauce, water, bay leaf and green peppers. Cover and cook over low heat 1½ hours. Add the potatoes and vegetables. Cook 20 minutes. Remove bay leaf. Serves 6–8.

Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with 1 quart water and pour over the meat. Add enough water to completely cover the meat. Use a heavy bowl or board to weight the meat down. Cover the crock with cheese-cloth, tie it in place, then cover the cheesecloth with aluminum foil.

Let stand in a cool place for 8 days, then store in refrigerator for 6 days.

To serve, cook in boiling water for 3 hours or until tender. Serves 8–10.

Combine the salt, water, sugar, pickling spice, saltpeter and bay leaves in a saucepan. Bring to a boil and cook for 5 minutes. Cool. Place the beef in a stone crock or bowl (not metal). Pour the cool liquid over it and add the garlic. Weight the meat down to keep it covered by the liquid. Cover with a piece of muslin and tie. Let pickle for 12 days in cool place, preferably a refrigerator.

Rinse the meat, add the onions and celery, cover with water. Bring to boil and cook on low heat for 3 hours or
until tender. Drain and slice crosswise. Cabbage and potatoes can be cooked in the stock and served with the corned beef. If you use the entire five pounds, it will serve 12–14.

Some people think cold corned beef is even better than hot, and others think it’s best of all in a sandwich, made, of course, with tangy rye bread,
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hot English-style mustard, and a pickle or some cold sauerkraut on the side. Another favorite sandwich is pastrami, but for this you’d better get your pastrami at your favorite delicatessen, since it’s too difficult to prepare at home.

Wash the tongue. Combine with onion, garlic and bay leaves in a deep kettle. Cover with water. Bring to a boil and cook over medium heat 3½ hours or until tender. Add boiling water as it cooks out.

Let the tongue cool in the stock, then remove the root and skin. Reserve 2 cups stock if you want to make a sauce. Remove bay leaves. Slice the tongue and serve plain or with a sauce. Serves 6–8.

Plunge the tongue into boiling water and cook 10 minutes. Drain and remove the skin and root.

Place the tongue in a roasting pan with the onions around it. Sprinkle with the salt, pepper and garlic powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the pan and roast in a 325° oven 3 hours or until the tongue is tender. Baste frequently and remove the cover for the last 30 minutes. Discard bay leaf. Serves 6–8.

Melt the fat in a saucepan and lightly brown the onion. Sprinkle the flour on the browned onion; gradually add the stock, stirring constantly until mixture boils. Stir in the vinegar, honey, salt, ginger and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook 2 minutes.

Slice the tongue and serve with the sauce. Serves 6.

Lightly brown the onions in the fat. Add the liver and cook over medium heat 5 minutes. Sprinkle with the salt, pepper, paprika and flour. Add the water, lemon juice and sugar, stirring constantly until mixture reaches the boiling point. Cook over low heat 5 minutes. Taste to correct seasoning and serve with spaetzel (
this page
). Serves 4.

Have the liver sliced into 4 thin slices. Dip in the flour mixed with the salt and pepper.

Heat the fat in a skillet and brown the liver on both sides. Remove liver. Brown the onions in the fat remaining in the pan. Mix the cornstarch and broth together and add to the onions, stirring constantly until mixture reaches the boiling point. Scrape the bottom of skillet and cook additional 2 minutes. Pour over the liver. Serves 4.

Wash the sweetbreads and soak in cold water for 20 minutes. Drain.

Combine the sweetbreads, vinegar, 3 cups water and 2 teaspoons salt in a saucepan. Bring to a boil and cook over low heat 20 minutes. Remove sweetbreads and plunge into ice water for 20 minutes. Measure 2 cups of the stock and reserve. Remove the membrane and dice the sweetbreads.