Remarks on Jewish Cookery

Method

From being forbidden by their usages to mingle butter, or other preparation of milk or cream with meat at any meal, the Jews have oil much used in their cookery of fish, meat, and vegetables. Pounded almonds and rich syrups of sugar and water agreeably flavoured, assist in compounding their sweet dishes, many of which are excellent, and preserve much of their oriental character; but we are credibly informed that the restrictions of which we have spoken are not at the present day very rigidly observed by the main body of Jews in this country, though they are so by those who are denominated strict.

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