This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
An extra supply of kosher meat is required at the Passover season, and the Jewish butchers' shops look like our butchers' shops at Christmas.
The man who kills the animals is called a shochet,' he puts his seal on every animal that is kosher (pure), but if the least spot or blemish is discovered - although it does not in the least detract from the quality of the meat - the official seal is withheld, and the "unclean" articles must be consumed by Gentiles. As is known generally, the Jews are forbidden to use the blood of any meat, and very particular methods are employed at the slaughtering of kosher animals to prevent any blood remaining in the carcase. Shell-fish were once forbidden to the Jews; pork is forbidden alike to Jew and Mohammedan.
Beef soup with vegetables and motsa balls, like quenelles, noques, or klose. Made or 4 lbs. beef and a shin bone and calf's foot, carrots, turnips, celery, fried onions, sweet herbs, pepper, salt, simmered 8 hours, strained, freed from fat.
Served cold. Sliced onions are simmered till done in water, with butter, pepper and salt, pieces of fish on top of the onions, covered and stewed till done. Liquor strained off, juice of 2 lemons, and 3 beaten yolks mixed in, and heated till thickened custard-like without quite boiling; poured over the fish in a dish; parsley.
One of the great delicacies of the Jewish festival season is fried fish. Where thejewish community is sufficiently numerous to support a fried fish shop but little fish is cooked in private houses, but these shops supply all, making a specialty of the trade of frying, like the Roman fry-shops or the Parisian rotisseries, or meat roasters for the public. One such shop in Middlesex street, London, has been established over 200years. Salmon, halibut and soles are the kinds of fish preferred, and enormous quantities are sold. From these fry-shops the cooked fish is sent to the residences of the wealthy Jews, and not only that, but to the hospitals for Jewish patients and to the prisons for Jewish delinquents.
After being cut into pieces, the fish is dropped in a basinful of battered eggs, then coated with motsa meal made of crushed Passover cake and then fried in salad oil. This system of cooking in oil is not an original habit of the Jews. They carried it with them from Spain after the Inquisition. They seldom eat fried fish hot, they prefer it cold.
Is prepared by the Jewish butchers and can be bought of them. Is cooked by parboiling, then taking up, skimming the liquor and cooling it, and putting back the meat and gently steaming till quite tender; served with vegetables.