The Art of Jewish Cooking (9 page)

Melt 2 tablespoons fat in a skillet and brown the onions in it. Remove the onions and reserve. Melt the remaining fat in the skillet. Cook the mushrooms in it for 5 minutes. Mix the potato flour and stock until smooth and stir into the mushrooms. Cook over low heat 5 minutes, stirring constantly. Add the browned onions, the sweetbreads, remaining salt, the pepper, paprika and parsley. Heat and serve on toast or in patty shells. Serves 8–10 as a first course.

Wash the casing in cold water and scrape the inside. Cut casing in half and sew one end of each half.

Blend well the flour, meal, grated onion, salt, pepper, paprika and ¾ cup of fat. Stuff the casings and sew the open ends. Cook in boiling salted water 1 hour. Drain.

Spread the remaining fat and the sliced onions in a
baking dish. Arrange the kishke over it. Roast in a 350° oven 1½ hours, basting frequently. Or, if you prefer, you can roast it in the same pan with meat or poultry with which it will be served. Slice and serve. Serves 8–10.

You can use the top of the roast beef bones. Have them cut in 2-inch pieces.

Brown the ribs in a heated casserole or Dutch oven; pour off the fat. Combine all the remaining ingredients and add to ribs. Cover and bake in a 350° oven 2 hours. Remove the cover for the last half hour. Serves 6–8.

Cut the salami in strips. Lightly beat the eggs, salt and pepper.

Fry the salami until lightly browned in a skillet. Pour the eggs over it and cook over low heat until the eggs are set on the bottom. Turn over, pancake fashion, and cook until set. Serves 1.

Cut the frankfurters into 1-inch slices.

Lightly brown the potatoes and onions in the fat. Add the green peppers and frankfurters. Cook over low heat 5 minutes. Add the tomatoes, salt and pepper. Cover and cook 10 minutes. Serves 6.

Heat the oil in a heavy casserole or Dutch oven; cook the onions and green pepper for 10 minutes. Add the meat and cook over high heat, stirring almost constantly until browned. Add the water, tomatoes, chile powder, salt, sugar and garlic. Cover and cook over low heat 1 hour. Add the beans and cook 30 minutes. Serves 8–10.

Religious Jewish people are not permitted to cook on the Sabbath. However, dishes prepared in advance may be kept hot in a previously lit oven. In Central Europe, one of the favorite Sabbath dishes was
cholent
(primarily a bean dish) because its flavor was not impaired by long, slow cooking; if anything, it was improved. The good housewives would prepare their
cholent
on Friday afternoon and place it in the local baker’s ovens; the fires were banked but the ovens retained their intense heat over the Sabbath. It would cook slowly overnight and after
schul
(synagogue) services were finished, it would be a delicious hot dish for a hungry family.

Cholent
may be served as a main course or as a side dish, particularly with roast meats. Its consistency when done is quite thick, without liquid, but not quite dry. In a general sort of way, it might be said to resemble old-fashioned Boston baked beans, although it isn’t quite so sweet. The following
cholent
recipes include meat, a modern refinement on a dish once composed exclusively of beans simply because many Jewish families could not afford the meat.

Soak the beans overnight in water to cover. Drain.

Use a heavy saucepan or Dutch oven and brown the meat and onions in the fat. Sprinkle with the salt, pepper and ginger. Add the beans and barley and sprinkle with the flour and paprika. Add enough boiling water to cover one inch above the mixture. Cover tightly.

Cholent may be baked for 24 hours in a 250° oven or, for quicker cooking, bake in a 350° oven 4–5 hours. Slice the meat and serve with the barley and beans. Serves 8–10.

Beat the eggs, fat, flour and 1 teaspoon salt together. Form into a flat mound and place in the center of a Dutch oven or baking dish. Place the meat on one side of the dough and arrange the potatoes around it. Sprinkle with the pepper, paprika, garlic powder and remaining salt. Add enough boiling water to cover all the ingredients. Cover tightly and bake in a 250° over 24 hours or in a 350° oven 4–5 hours.

Slice the meat, cut the crust and serve with the potatoes. Serves 6–8.

Soak the beans overnight in water to cover. Drain.

Use a Dutch oven or baking dish and brown the meat and onions in ¼ cup fat. Add the potatoes and 2 teaspoons salt and the pepper.

Beat the eggs, sugar, remaining fat and remaining salt together. Stir in the water and meal. Form into a ball and place in the baking dish with other ingredients. Add boiling water to cover. Cover tightly and bake in a 250° oven 24 hours or in a 350° oven 4–5 hours. Serves 6–8.

Soak the beans in water to cover for 12 hours. Drain.

Brown the meat and onions in the fat. Add the salt, pepper, paprika, garlic powder, water and beans. Cover loosely and cook over low heat 2 hours. Add the kasha and a little more water if necessary.

Cook ½ hour longer or until meat and beans are tender. Slice the meat and serve with the beans and kasha. Serves 8–10.

Soak the beans overnight in water to cover. Bring to a boil and cook 30 minutes. Drain.

Brown the lamb and onions in the fat. Add the garlic, salt, pepper, ginger and water. Cover and cook over low heat 2½ hours or until lamb and beans are tender. Add a little water if necessary. Serves 6–8.

Peel the eggplant and cut lengthwise in 1-inch slices. Soak in cold salted water for 1 hour. Drain and dry.

Place the eggplant slices side by side in a buttered baking pan. Sprinkle with the salt and pepper and brush with the egg yolks. Sprinkle with the grated cheese. Bake in a 350° oven 30 minutes. Top with a fried egg for each serving. Serves 4–6.

Cook the onions in half the butter for 10 minutes. Remove the onions and reserve. Add the remaining butter and the mushrooms to the same pan and cook over low heat 10 minutes. Return the onions to the pan and add the salt, pepper and paprika. Cook 5 minutes. Stir in the sour cream. Serve on toast or in patty shells. Serves 3–4.

Cook the onion, celery and carrots in the butter for 10 minutes. Add the beans, peas, 2 beaten eggs, the salt,
pepper and matzo meal. Mix well and shape into 6 cutlets. Beat the remaining egg and carefully dip the cutlets in it. Fry in hot fat until browned on both sides. Serve with your favorite mushroom sauce. Serves 6.

Combine the carrots, rice, eggs, cream, salt, pepper, onion and 1½ cups cheese. Pour into a greased 1½-quart casserole. Sprinkle with the remaining cheese.