The Art of Jewish Cooking (6 page)

Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a saucepan. Cover and cook over low heat 25 minutes. Transfer fish to a platter.

Add the gingersnaps, vinegar and almonds to the fish stock. Cook over low heat, stirring constantly, until smooth. Pour over the fish. Serve warm or cold. Serves 6.

Combine 2 sliced onions, the pike, salt, pepper and water in a saucepan. Bring to a boil and cook over low heat 25 minutes.

Carefully remove the fish and place in a bowl or jar alternating in layers with the remaining 2 sliced onions.

Mix the vinegar, sugar, pickling spice and bay leaves with the fish stock. Bring to a boil and pour over the fish. cover and let pickle in the refrigerator for 2 days before serving. Serves 6 and will keep 2 weeks.

Combine the salmon, onions, water and salt in a deep skillet. Bring to a boil and cook over low heat 25 minutes. Carefully transfer salmon to a bowl or platter.

Add the lemon juice, vinegar, pickling spice, bay leaf and peppercorns to the fish stock. Bring to a boil and cook 2 minutes. Pour over the fish and chill 24 hours before serving. Serves 6–8.

Mix all the ingredients together and taste to correct seasoning. Shape into 8 cakes and chill for 2 hours.

Fry in the butter or fat until browned on both sides. Serve with hot or cold tomato sauce. Serves 4.

Melt the butter in the top of a double boiler; stir in the flour, and gradually add 1 cup of the cream, stirring steadily until mixture reaches the boiling point. Add the salmon, halibut, salt, paprika and sherry. Place over hot water and cook 5 minutes.

Beat the egg yolks and remaining cream together; stir into the fish mixture and cook until just thickened. Serve on toast. Serves 6.

Chicken dishes are a staple with all Jewish families. In this section, you’ll find many delicious but simple ways to prepare chicken in the Jewish style. Everyone knows that the classic Friday night meal of Jewish families throughout the world consists of chicken soup, followed by boiled or roast chicken. To serve anything else might almost border on the sacrilegious in the minds of many who have had no other Friday night dinner during their lifetimes.

Ducks, turkeys and geese are also important in Jewish cookery. Present methods of production have brought their prices down, and they offer a pleasant change for holiday fare, or for everyday meals, too.

Mix together the potatoes, fat, onions, 1 teaspoon salt and ¼ teaspoon pepper. Stuff the pullet and sew the opening or fasten with skewers. Season with the remaining salt, pepper and the ginger. Place in a roasting pan.

Roast in a 425° oven 45 minutes, turning the pullet to brown on all sides. Add the water, reduce the heat to 350° and roast 1½ hours longer, or until pullet is tender. Baste occasionally. Serves 6.

Have the chicken disjointed. Brown the onions and chicken in the fat. Sprinkle with the salt, pepper, paprika, garlic powder and flour. Stir in the water. Cover and
cook over low heat 2 hours or until the chicken is tender. Serves 4–6.

Have the chicken disjointed. Mix the bread crumbs, cracker meal, salt and pepper together. Dip the chicken pieces in the eggs and then in the bread-crumb mixture.

Brown the chicken in the fat, removing the pieces as they brown. Lightly brown the onions in the fat remaining in the pan. Arrange the chicken in a baking dish with the onions around it.

Bake in a 350° oven 45 minutes. Serves 4.

Have the broilers cut up. Season with 2 teaspoons salt, the pepper, and sprinkle with 3 tablespoons flour.

Sift the remaining flour, salt and the baking powder into a bowl. Beat in the egg and water. Dip the chicken pieces in this batter, coating them well.

Heat the fat to 370° and fry a few pieces at a time in it. Drain and place in a baking pan. Cover and bake in a 350° oven for 30 minutes, removing the cover for the last 10 minutes.

Combine the cranberries and applesauce and heat. Serve with the fried chicken. Serves 6–8.

Have the chicken cut up and season with the flour, salt and pepper. Brown the chicken in the fat. Remove the chicken and brown the onions in the fat remaining in the pan. Return the chicken to the pan and sprinkle with the paprika and add the water. Cover and cook over low heat 1½ hours or until chicken is tender. Serve with spaetzel (
this page
). Serves 4–6.

Heat the fat in a saucepan; cook the mushrooms in it for 5 minutes. Stir in the flour, salt and pepper. Gradually add the stock, stirring steadily until mixture reaches the boiling point. Cook over low heat 5 minutes. Add the chicken, pimento and sherry. Heat and serve on toast or in patty shells. Serves 4.

Heat the oil in a saucepan; cook the onions, celery and mushrooms in it for 3 minutes. Add 1 cup of the stock, the soy sauce and chicken. Cook 5 minutes. Mix the cornstarch with the remaining stock and stir into the chicken mixture until thickened. Add the scallions. Arrange mixture over the noodles, which have been crisped in the oven. Serve with rice as a side dish. Serves 6.

Heat the fat and stir in the flour. Gradually add the stock, stirring constantly until mixture reaches the boiling point. Add the chicken, water chestnuts, bamboo shoots, bean sprouts, scallions and pepper. Cook over low heat 20 minutes. Taste to correct seasoning and serve on rice. Serves 6.

Buy necks, gizzards, livers, wings and feet. Wash them thoroughly and remove the heavy skin from the feet.

Heat the chicken fat in a saucepan and brown the onions in it. Add the giblets and let them brown for 5 minutes. Sprinkle with the flour and add the boiling water, 2 teaspoons salt, ¼ teaspoon pepper and ¼ teaspoon garlic powder. Cover and cook over low heat 1 hour.

Mix the beef, cold water and remaining salt, pepper and garlic powder together. Shape into balls; add to the giblets with the rice. Cook 20 minutes. Serves 6.

Singe the duck to remove pin feathers; wash and dry. Sprinkle inside and out with 2 teaspoons salt, ½ teaspoon pepper, the paprika and garlic powder. Grind or chop the liver, gizzard and heart.

Cook the onions and mushrooms in the fat for 5 minutes. Add the ground giblets and cook 5 minutes longer. Remove from heat. Add the parsley, noodles, eggs and remaining salt and pepper. Mix lightly, then stuff the duck. Sew the opening or fasten with skewers. Place on a rack in a roasting pan.

Roast in a 375° oven 2½ hours, or until the duck is tender and brown. Turn duck twice during the roasting time. Serves 4.

Singe the duck to remove pin feathers; wash and dry. Season with the salt and pepper. Place on a rack in a roasting pan. Roast in a 350° oven 3 hours, or until tender and browned.

Measure 2 tablespoons of the fat from the roasting pan and pour it into a saucepan. Stir in the flour and gradually add the orange juice, mixing steadily until mixture reaches the boiling point. Add the lemon juice, broth, jelly and orange segments. Cook over low heat 10 minutes. Carve the duck and serve with the sauce. Serves 4.