Jewish Cookery Book
Esther Levy
1871
Mock Turtle Soup
Get a calf’s head, with the skin on, but cleaned from the hair. Half boil it; take all the meat off in square pieces; break the bones of the head, and boil them in some good veal and beef broth to make it richer; fry some shalot and flour enough to thicken the gravy; stir this into the browning, and give it one or two boils; skim it carefully, and then put in the head; put in a pint of Madeira wine, and simmer till the meat is quite tender. About ten minutes before you serve, put in some chives, parsley, cayenne pepper, and salt to your taste; also, two squeezes of lemon, two spoonfuls of mushroom ketchup, and one of soy. Pour the soup into the tureen. Forcemeat balls and yolks of hard boiled eggs. There are various ways of making this soup, but I choose this as preferable.
To Make a Good Frimsel (or Noodle) Soup
Take a piece of thick brisket, about five or six pounds for a large family, and a knuckle of veal, and put in a saucepan, with water sufficient to cover the meat, about, for that quantity of meat, two and a half quarts of water, with an onion, celery, parsley, a little pepper, ginger, and mace. Some persons use saffron, dried and pounded, just a small pinch; boil for three hours. Take out the meat, and strain the soup; then return it to the saucepan. Have ready some vermicelli or frimsels, and let the soup come up to a boil; then throw in, lightly, the frimsels, and boil for ten minutes. Two ounces of flour and one egg, with a pinch of salt and ginger, will make sufficient frimsels; or two eggs and a quarter of a pound of flour, for a large family.
Published in: The Posen Library of Jewish Culture and Civilization, vol. 6.
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