The Jewish Manual

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.

 

Replete as many of these are with information on various important points, they are completely valueless to the Jewish housekeeper, not only on account of prohibited articles and combinations being assumed to be necessary ingredients of nearly every dish, but from the entire absence of all the receipts peculiar to the Jewish people.

 

This deficiency, which has been so frequently the cause of inconvenience and complaint, we have endeavoured in the present little volume to supply. And in taking upon ourselves the responsibility of introducing it to the notice of our readers, we have been actuated by the hope that it will prove of some practical utility to those for whose benefit it is more particularly designed.

 

It has been our earnest desire to simplify as much as possible the directions given regarding the rudiments of the art, and to render the receipts which follow, clear, easy, and concise. Our collection will be found to contain all the best receipts, hitherto bequeathed only by memory or manuscript, from one generation to another of the Jewish nation, as well as those which come under the denomination of plain English dishes; and also such French ones as are now in general use at all refined modern tables.

 

A careful attention has been paid to accuracy and economy in the proportions named, and the receipts may be perfectly depended upon, as we have had the chief part of them tested in our own kitchen and under our own surveillance.

 

All difficult and expensive modes of cookery have been purposely omitted, as more properly belonging to the province of the confectioner, and foreign to the intention of this little work; the object of which is, to guide the young Jewish housekeeper in the luxury and economy of "The Table," on which so much of the pleasure of social intercourse depends.