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The Jewish Manual

Lady Judith Cohen Montefiore

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Book Excerpt: 
. . .Any cold meats pounded, seasoned, and made according to the above method are excellent; the seasoning can be varied, or rendered simpler if required.

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Have equal quantities of finely shred suet and grated crumbs of bread, add chopped sweet herbs, grated lemon peel, pepper, and salt, pound it in a mortar; this is also used for white poultry, with the addition of a little grated smoked beef, or a piece of the root of a tongue pounded and mixed with the above ingredients.

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Chop finely any kind of fish, that which has been already dressed will answer the purpose, then pound it in a mortar with a couple of anchovies, or a little anchovy essence, the yolk of a hard boiled egg, a little butter, parsley or any other herb which may be approved, grated lemon peel, and a li. . . Read More