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Take one large chicken, cook with four quarts of water for two or three hours. Skim carefully, when it begins to boil add parsley root, an onion, some asparagus, cut into bits. Season with salt, strain and beat up the yolk of an egg with one tablespoon of cold water, add to soup just before serving. This soup should not be too thin. Rice, barley, noodles or dumplings may be added.
When perfectly smooth add the boiling wine, pouring very little at a time and stirring constantly. Return to boiler and stir until the spoon is coated. WINE SAUCE, No. 2 Melt one tablespoon of butter in a saucepan, stir in one tablespoon of flour, then add one-half cup of cold water, stirring constantly until smooth. Then add one cup of white wine, one ounce of chopped citron.
Let the whole simmer for two hours. The meat is then removed and can be used as a separate dish. MATZOTH MEAL KLEIS, No. 1 This is an accompaniment of the Yom-tov soup described above. To each tablespoon of matzoth meal take one egg. Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt.
One gallon of cider vinegar; one pound of brown sugar; one tablespoon of allspice; one tablespoon of cloves; one tablespoon of black pepper; one tablespoon of mace; two tablespoons of root ginger; two tablespoons of celery; two tablespoons of white mustard; one handful of horseradish. After it begins to boil add cold cucumbers, well soaked, and boil until tender enough to pierce with a fork.
Season with salt, pepper and a tablespoon of butter. If the cream is desired to be extra rich one well-beaten egg may be added one minute before removing from the fire. Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by many. Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt.
I have eaten off the silver of most of the first families in England, yet never in my life did it enter into my imagination that it was possible for the most ingenious artist that ever existed to repeat a crest half so often in a tablespoon as in that of Premium. The crest is a bubble, and really the effect produced by it is most ludicrous.
If desired as garnishing for meat, cut the pumpkin exceedingly fine, roll in flour, but not in egg, and fry. Clean and prepare the spinach. Put one pint of cold water with one tablespoon of salt on to boil, and when it boils put in the spinach. When the spinach is cooked in about ten minutes drain it in a colander, and turn onto it the cold water from the faucet for a few moments.
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.
Thicken with two raw potatoes, grated, and add one tablespoon of brown sugar just before serving. If not sour enough add a dash of vinegar. This gives you meat, vegetables and soup. Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a nice accompaniment. Sauerkraut is just as good warmed over as fresh, which may be done two or three times in succession without injury to its flavor.
Lay the brains upon this bed of herbs and barely cover with vinegar and water. Boil about fifteen minutes, then lift out the brains, with a perforated skimmer, and lay upon a platter to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses, one-half teaspoon of cinnamon, a few seedless raisins and a few pounded almonds. Moisten this with vinegar and add the boiling sauce.
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