THE JEWISH MANUAL

We found an incredible thing on the web. Here: take a look at the title page:

The Jewish Manual;

OR

Practical Information in Jewish And Modern Cookery,

With a Collection of Valuable Recipes & Hints Relating to the
Toilette.

Edited by a Lady.

LONDON: 1846.
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Not exactly a new book, but a treasure for sure. Here are some excerpts from the Preface to the book.

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.

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.

The various acquirements, which in the present day are deemed
essential to female education, rarely leave much time or inclination
for the humble study of household affairs; and it not unfrequently
happens, that the mistress of a family understands little more
concerning the dinner table over which she presides, than the graceful
arrangement of the flowers which adorn it; thus she is incompetent to
direct her servant, upon whose inferior judgment and taste she is
obliged to depend. She is continually subjected to impositions from
her ignorance of what is required for the dishes she selects, while a
lavish extravagance, or parsimonious monotony betrays her utter
inexperience in all the minute yet indispensible details of elegant
hospitality.

And here is a sample recipe:
MOCK TURTLE.

Half boil a well-cleaned calf’s head, then cut off all the meat in
small square pieces, and break the bones; return it to the stew-pan,
with some good stock made of beef and veal; dredge in flour, add fried
shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a
pint of white wine; simmer gently until the meat is perfectly soft and
tender. Balls of force-meat, and egg-balls, should be put in a
short time before serving; the juice of a lemon is considered an
improvement.

You must go look at this book- it is available for your perusal on line at:
http://www.fullbooks.com/The-Jewish-Manual.html