Page:The Jewish Manual.djvu/58

 flavored, the gravy in which the rolls are soaked should be seasoned with mushroom powder; a spoonful of ketchup, a bay leaf, an onion, pepper, salt, and lemon juice, add this panada to the pounded meat and eggs, form the mixture into any form required, and either fry or warm in gravy, according to the dish for which it is intended.

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

COMMON VEAL STUFFING. 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.