The International Jewish Cook Book. Florence Kreisler Greenbaum
beef casings of butcher. Make a filling of fat, flour (using one-third cup fat to one cup flour) and chopped onions. Season well with salt and pepper, cut them in short lengths, fasten one end, stuff and then fasten the open end. If they are not already cleaned the surface exposed after filling the casing is scraped until cleaned after having been plunged into boiling water. Slice two large onions in a roasting-pan, and roast the kischkes slowly until well done and well browned. Baste frequently with liquid in the pan.
KISCHKES
Prepare as above. If the large casings are used they need not be cut in shorter lengths. Boil for three hours in plenty of water and when done, put in frying-pan with one tablespoon of fat, cover and let brown nicely. Serve hot.
HASHED CALF'S LUNG AND HEART
Lay the lung and heart in water for half an hour and then put on to boil in a soup kettle with your soap meat intended for dinner. When soft, remove from the soup and chop up quite fine. Heat one tablespoon of goose fat in a spider; chop up an onion very fine and add to the heated fat. When yellow, add the hashed lung and heart, salt, pepper, soup stock and thicken with flour. You may prepare this sweet and sour by adding a little vinegar and brown sugar, one-half teaspoon of cinnamon and one tablespoon of molasses; boil slowly; keep covered until ready to serve.
TRIPE À LA CREOLE
Boil tripe with onion, parsley, celery, and seasoning; cut in small pieces, then boil up in the following sauce: Take one tablespoon of fat, brown it with two tablespoons of flour; then add one can of boiled and strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve in ramekins.
TRIPE, FAMILY STYLE
Scald and scrape two pounds tripe and cut into inch squares. Take big kitchen spoon of drippings and put in four large onions quartered and three small cloves of garlic cut up very fine. Let steam, but not brown. When onions begin to cook, put in tripe and steam half an hour. Then cover tripe with water and let cook slowly three hours. Boil a few potatoes and cut in dice shapes and add to it. Half an hour before serving, add the following, after taking off as much fat from the tripe as possible: Three tablespoons of flour thinned with little water; add catsup, paprika, ginger, and one teaspoon of salt. It should all be quite thick, like paste, when cooked.
BOILED TONGUE, (SWEET AND SOUR)
Lay the fresh tongue in cold water for a couple of hours and then put it on to boil in enough water to barely cover it, adding salt. Boil until tender. To ascertain when tender run a fork through the thickest part. A good rule is to boil it, closely covered, from three to four hours steadily. Pare off the thick skin which covers the tongue, cut into even slices, sprinkle a little fine salt over each piece and then prepare the following sauce: Put one tablespoon of drippings in a kettle or spider (goose fat is very good). Cut up an onion in it, add a tablespoon of flour and stir, adding gradually about a pint of the liquor in which the tongue was boiled. Cut up a lemon in slices, remove the seeds, and add two dozen raisins, a few pounded almonds, a stick of cinnamon and a few cloves. Sweeten with four tablespoons of brown sugar in which you have put one-half teaspoon of ground cinnamon, one tablespoon of molasses and two tablespoons of vinegar. Let this boil, lay in the slices of tongue and boil up for a few minutes.
FILLED TONGUE
Take a pickled tongue, cut it open; chop or grind some corned beef; add one egg; brown a little onion, and add some soaked bread; fill tongue with it, and sew it up and boil until done.
SMOKED TONGUE
Put on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so as to keep it covered with water until done. Keep covered with a lid while boiling and put a heavy weight on the top of the lid so as not to let the steam escape. (If you have an old flat iron use it as a weight.) It should boil very slowly and steadily for four hours. When tongue is cooked set it outdoors to cool in the liquor in which it was boiled. If the tongue is very dry, soak overnight before boiling. In serving slice very thin and garnish with parsley.
SMOTHERED TONGUE
Scald tongue, and then skin. Season well with salt and pepper and slice an onion over it. Let it stand overnight. Put some drippings in a covered iron pot, and then the tongue, with whatever juice the seasoning drew. Cover closely and let it cook slowly until tender—about three hours.
PICKLED BEEF TONGUE
Select a large, fresh beef tongue. Soak in cold water one-half hour. Crush a piece of saltpetre, size of walnut, one teacup of salt, one teaspoon of pepper, three small cloves of garlic cut fine; mix seasoning. Drain water off tongue. With a pointed knife prick tongue; rub in seasoning. Put tongue in crock; add the balance of salt, etc.; cover with plate and weight. Allow to stand from four to five days. Without washing off the seasoning, boil in fresh water until tender.
*MEATS*
The majority of the cuts of meat which are kosher are those which require long, slow cooking. These cuts of meat are the most nutritious ones and by long, slow cooking can be made as acceptable as the more expensive cuts of meat; they are best boiled or braised.
In order to shut in the juices the meat should at first be subjected to a high degree of heat for a short time. A crust or case will then be formed on the outside, after which the heat should be lowered and the cooking proceed slowly.
This rule holds good for baking, where the oven must be very hot for the first few minutes only; for boiling, where the water must be boiling and covered for a time, and then placed where it will simmer only; for broiling, where the meat must be placed close to the red-hot coals or under the broiler flame of the gas stove at first, then held farther away.
Do not pierce the meat with a fork while cooking, as it makes an outlet for the juices. If necessary, to turn it, use two spoons.
PAN ROAST BEEF
Take a piece of cross-rib or shoulder, about two and one-half to three pounds, put in a small frying-pan with very little fat; have the pan very hot, let the meat brown on all sides, turning it continually until all sides are done, which will require thirty minutes altogether. Lift the meat out of pan to a hot platter, brown some onions, serve these with the meat.
AN EASY POT ROAST
Take four pounds of brisket, season with salt, pepper and ginger, add three tablespoons of tomatoes and an onion cut up. Cover with water in an iron pot and a close-fitting cover, put in oven and bake from three to four hours.
POT ROAST. BRAISED BEEF
Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat. Cover up closely and let the meat brown on all sides. Salt to taste, add a scant half teaspoon of paprika, half a cup of hot water and simmer an hour longer, keeping covered closely all the time. Add one-half a sweet green pepper (seeds removed), one small carrot cut in slices, two tablespoons of tomatoes and two onions sliced.
Two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will require three hours slow cooking. Shoulder of lamb may also be cooked in this style.
When the meat is tender, remove to a warm platter, strain the gravy, rubbing the thick part through the sieve and after removing any fat serve in a sauce boat.
If any meat is left over it can be sliced and warmed over in the gravy, but the gravy