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The manuscript illuminated Haggadahs are replete with interest and information. But I must avoid further observations on these manuscripts except in so far as they illustrate my present subject. In the Haggadah the question is asked, "Why do we eat this Matzah?" and at the words "this Matzah" the illuminated manuscripts contain, in the great majority of cases, representations of Matzoth.
Soak four matzoth in cold water and press them after being thoroughly saturated. Add a little pepper, salt, sugar, parsley, and a half onion chopped fine, first browning the onion. Beat four eggs and add all together. Then pat in enough matzoth meal so that it may be rolled into balls. The less meal used the lighter will be the balls. They should boil for twenty minutes before serving.
The ordinary Matzoth he represents as thick oval cakes, with a single coil of large holes, which start outwards from the centre. Picard speaks of Matzoth made in different shapes, but he gives no details. In the Coptic Church, for example, the legend was "Holy! holy! holy is the Lord of hosts."
Peel and cook seven or eight large potatoes, place in a bowl, add salt, four whole eggs, one and one-half tablespoons of melted chicken fat and a little more than a cup of matzoth meal. Knead in bowl to smooth consistency.
Eight eggs, one and one-quarter cups of pulverized sugar, two tablespoons of ground cinnamon and cloves mixed, one cup of matzoth-meal; one-half pound seeded dates, cut fine, and the juice of half a lemon. Beat the yolks of the eggs and sugar together until very light, add the matzoth meal, spices, dates and lemon, and finally put in the whites of the eggs, beaten to a stiff froth.
Heat four tablespoons of goose fat or oil in a spider, add the egg mixture; scrape and scramble carefully with spoon from the bottom of the pan and while scrambling add four tablespoons of sugar and cook gently until eggs are set. Serve at once. The sugar may be omitted if so desired. Soak six matzoth in water until soft. Squeeze out the water and mix with four beaten eggs.
The custom of using these cakes is proved to be widespread by the very frequency of the prohibitions, and they were certainly common in the beginning of the sixteenth century, from which period seems to date the custom of making the Matzoth very thin, though the thicker species has not been entirely superseded even up to the present day.
Hollow out two pieces, put cranberries or any fruit between them; form into balls the size of a medium apple, and bake them on a well-greased pie-plate for about one hour. Break six matzoth in small pieces in a colander. Pour boiling water through them, drain quickly. They should be moist but not soggy. Beat three whole eggs well, fold the matzoth in lightly.
These in some instances present rather interesting features, which may throw historical light on the archeology of the subject. Some of these figured Matzoth are oval, one I have seen star-shaped, but almost all are circular in form. Many, however, unlike the modern Matzah and owing to the shape of the mould, have a broad border distinct from the rest of the cake.
Add it to the dripping; stir these together, then add the flour, seasoning, a little chopped parsley, ginger, pepper and salt, and enough matzoth meal to form into small balls the size of a marble. Drop these into the boiling soup and cook about fifteen minutes. Test one in boiling water and if it boils apart add more meal. MATZOTH KLEIS, No. 1
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