Jewish Cookery Exposed

EDITOR'S PREFACE.

Among the numerous works on Culinary Science already in circulation,
there have been none which afford the slightest insight to the Cookery
of the Hebrew kitchen.

Matzo Soup.

For the broth:

Boil down half pound of beef leg bone, in 30-oz of beef gravy, and three or four quarts of water;

Season with celery, carrots, turnips, white pepper and kosher salt, and a bunch of sweet herbs;
Let the whole stew cook on low heat for eight hours, then strain.
Let it stand to get cold, when the fat must be removed from the top.
Return it to the saucepan to warm up. Ten minutes before serving.
Throw in the balls, from which the soup takes its name, and which are made in the following manner:

For the matzo balls:

Take half a pound of matzo flour, two ounces of chopped suet, season with a little pepper, salt, ginger, and nutmeg. Mix with this, four beaten eggs, and make it into a paste.
Brown a small chopped onion in a spoonful of oil is sometimes added.
The paste should be made into rather large balls, and care should be taken to make them very light.