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A salamander is frequently held over the unfried side of the omelette to take off the rawness it may otherwise have. Add to the eggs, after they are well beaten as directed in the last receipt, half a tea-cup full of finely minced chorisa; this omelette must be lightly fried on both sides, or the salamander held over long enough to dress the chorisa.
The meat should be put on the fire in a little broth or gravy, with a little fried onion, pepper, salt, and a spoonful of ketchup, or any other sauce at hand, let it simmer for about ten minutes, then mix in a cup a little flour with a little of the gravy, and pour it into the stewpan to thicken the rest; sippets of toast should be served with hashes, a little port wine, a pinch of saffron, or a piece chorisa may be considered great improvements.
Boil a fowl in sufficient water or gravy to cover it, when boiling for ten minutes, skim off the fat and add half a pound of rice, and one pound of chorisa cut in about four pieces, season with a little white pepper, salt, and a pinch of saffron to color it, and then stew till the rice is thoroughly tender; there should be no gravy when served, but the rice ought to be perfectly moist.
Put eight pounds of beef in sufficient water to cover it, when the water boils take out the meat, skim off the fat, and then return the meat to the stew-pan, adding at the same time two fine white cabbages without any of the stalk or hard parts; season with pepper, salt, and a tea-spoonful of white sugar, let it simmer on a slow fire for about five hours, about an hour before serving, add half a pound of chorisa, which greatly improves the flavor.
As there are seldom conveniences in private kitchens for smoking meats, it will generally be the best and cheapest plan to have them ready prepared for cooking. All kinds of meats smoked and salted, are to be met with in great perfection at all the Hebrew butchers. Chorisa, that most refined and savoury of all sausages, is to be also procured at the same places.
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