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March 06, 1964 - Image 23

Resource type:
Text
Publication:
The Detroit Jewish News, 1964-03-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

By Mildred Grisberg Benin

(Copyright, 1964, Jewish
Telegraphic Agency, Inc.)
FISH SOUPS
Wherever fish is abundant fish
soups are favorite items on the
menu. The choice of fish used and
the method of preparation reflect
not only national tastes, but region-
al ones as well. Near the shores
of the sea ocean fish are prefer-
red, inland those of the lakes and
rivers. There are fish soups of all
types, from elegant bisques and
hearty chowders to some which
resemble stews as much as they do
soups. In many countries we also
find a whole-meal soup in which
the fish is kept in large pieces.
Our traditional Jewish cooking
has a fish soup of this type, some-
times called Boulba, or Fish-in-the-
Pot. It is made of slices of such
fish as pike or whitefish simmered
with carrots, celery, and onion, and
completed with milk, butter, and
hot, boiled potatoes. We serve it
in a soup bowl, with a piece of the
fish in the center. The broth and
vegetables are first eaten with a
spoon, then the fish with a fork
and knife—very much as we eat
Chicken - in - the - Pot. If preferred,
the fish and potato could be placed
on a separate plate. Most of the
preparation for this soup can be
done in advance, but the milk and
butter should not be added until
just before it is served. For a
small family part of the dish may
be used as a soup with the milk,
butter, and potato added. The rest
may be chilled and served as a
cold dish. The broth will jell.
Another soup of this type made
with tomatoes, garlic, and oil, re-
flects its combined Hungarian and
Turkish origin. This is made with
olive oil in its original version, but
a vegetable oil, part olive and part
vegetable, may be substituted. Rich-
ly flavored bass is selected for
this soup.
Whole pieces of bony fish are
not recommended for children. For
them pieces of boneless fillet could
be simmered in the broth.
FISH SOUP, JEWISH STYLE
(Boulba or Fish-In-The-Pot)
1 pike or whitefish, 21/2 - 3 lbs.
1 teaspoon salt
3/4t teaspoon pepper
3 cups water
2 diced onions
3 medium-small carrots, sliced
1 cup sliced celery
5 medium-small potatoes, boiled
and quartered
2 tablespoons butter.
Cut the head and tail from the
fish and reserve the head. Cut
the body of the fish into 5 slices.
Sprinkle the pieces and the head
evenly with the salt, and refriger-
ate for one hour. Place them in a
4-quart saucepan with the pepper,
water, and onion. Bring to a boil,
then simmer, covered, for 30 min-
utes. Add the carrots and celery
and simmer 30 minutes longer.
Meanwhile peel, quarter, and boil
the potatoes separately. Just be-
fore serving, add the milk, butter,
and potatoes to the soup, and heat
only to the boiling point. More salt
and pepper may be added, if de-
sired. The fish head is not con-
sidered a portion, but since it is
regarded traditionally as a deli-
cacy, may be offered separately.
Serve one piece of the fish with
some of the broth, vegetables, and
potatoes in individual soup bowls.
This amount makes 5 portions.
FISH SOUP WITH TOMATO
1 bass, about 3 lbs.
1 teaspoon salt
2 medium-large onions, diced
2 tablespoons oil, olive or vegetable
4 medium potatoes, boiled and
kept hot
1 green pepper, diced
1 No. 2 can tomatoes
2 cups water
1 small clove garlic, finely minced
1 .'8 teaspoon pepper
1 tablespoon paprika
Cut off the head and tail of the
bass and reserve the head. Cut the
fish into 4 or 5 slices, sprinkle
with the salt, and refrigerate for
one hour. In a 4-quart saucepan,
over medium heat, cook the onions
in the oil until soft. Olive oil or
vegetable, or half of each may be
used. Add the green pepper and
stir for 2 minutes. Add the fish
head, the canned tomatoes, water,
garlic, and pepper, bring to a boil,
then simmer, covered for 10 min-
utes. Remove the head and put in
the rest of the fish and the paprika.
Bring to a boil once more, then
simmer until the fish just flakes,
about 20 minutes. Add more salt
and pepper to taste if desired.
Place one piece of fish and some
of the broth in each of 4 or 5 soup
bowls, add a potato to each, and
serve. If preferred, the fish and
potato may be served on a separ-
ate plate. This amount makes 4
to 5 portions.
*
*
SPICY BEEF
2 1/2 lbs. lean, boneless beef
1 8-oz. can tomato sauce
1 /4 cup soy sauce
lA cup white vinegar
1 /4 teaspoon pepper
Vs teaspoon garlic powder
1/16 teaspoon ground cinnamon
1 /2 cup water
Select a chunky piece of meat
about 3 inches thick. End of steak
is a good choice. Combine the to-
mato sauce, soy sauce, vinegar, pep-
per, garlic powder, paprika, and
cinnamon in a deep bowl. Add the
meat and turn to coat completely
with the sauce. Cover the bowl, and
marinate overnight in the refriger-
ator. Remove the meat from the
marinade, and put the marinade
and water in a heavy 4-quart sauce-
pan. Bring to a boil and add the
meat. Bring to a boil once more,
lower the heat, cover the saucepan,
and simmer about 2 1/2 hours, until
the meat is tender. Skim off any
surface fat. Slice the meat, arrange
on a platter, and pass the gravy
separately. The gravy is delicious
with noodles, rice, or mashed pota-
toes. Any not eaten may be cooked
with diced eggplant for a fine vege-

E bstein-Gorman

Probus Awards to 2 Professors

Troth An 11071/1 ced

Two Wayne State University
faculty members received the
Probus: Club awards for aca-
demic achievement Saturday
night at the club's annual din-
ner at the Sheraton-Cadillac
Hotel. Theodore M. Petok, presi-
dent of the club, made the
presentation.
Honored were Dr. Fritz Redl,
professor of behavioral sciences,
College of Education, and Dr.
William W. Wattenberg, direc-
tor of the delinquency control
training center at WSU. Both
received $500 grants without
restrictions.
The presentation marked the
second time that the club, an
organization of 100 Jewish busi_
ness and professional men, has

table dish. This amount of meat and
gravy serves 7 to 8.
BOILED FLANKEN DINNER
21/4 to 3 lbs. well-trimmed brust
flanken
5 cups water
Salt and pepper to taste
1/4 teaspoon ginger
5 tender young carrots, scraped
5 small onions, peeled
3 stalks celery, sliced
1 pia
s z ce l ):age frozen peas (10 oz.

21/4 cups cooked 1A-inch noodles
1/4 cup minced parsley
Have the flanken cut into pieces
about 3 inches long. Place in a soup
kettle, add the water, salt, pepper,
and ginger. Bring to a boil, then
simmer, covered, for about 11/2
hours, until the meat is almost ten-
der. Add the carrots, celery, and
onions, and cook gently about 30
minutes longer, until meat and
vegetables are tender. Add the peas,
noodles, and parsley, and simmer
for 5 minutes. Slip the bones out
of the meat, skim off any surface
fat, and serve in soup dishes. This
makes 5 portions.

Wilno Beef Products

Wilno Kosher Sausage Co. of
Chicago, for more than 70 years
a producer of Kosher delicates-
sen products, announces that its
pure beef corned beef, bologna,
salami and frankfurters are
strictly kosher for Passover and
are now available at neighbor-
hood stores.
All Wilno kosher products are
produced under the supervision
of Or t h o d ox rabbis Boruch
Rabinowitz and Ben Zion Rosen-
thal. In addition, there are two
"mashgichim" w h o constantly
supervise production to guaran-
tee that they are kosher for
Passover.

MISS CAROL

honored WSU faculty members.
Other gifts and grants have
been made to individual Detroit
hospitals and charities, while
more than 50 students have
been assisted in the completion
of their college careers by the
club.

goundations
Ay ,Nutii

Corsets-Brassieres
Expertly Fitted

20127 W. 7 MILE RD.

538-5575

Parking in Rear

EBSTEIN

NATHAN & IRVING'S

Mr. and Mrs. Martin Ebstein
of Gilman Ave., Livonia, an-
nounce the engagement of their
daughter Carol Ann to Arnold
Gorman, son of Mr. and Mrs.
Philip Gorman of Ohio Ave.
A June 6 wedding is planned.

Kosher Meat & Poultry Market

We carry the largest selection

.IMIIN.1 ■ 11•11111••• ■ aw

SAVE
TIME

SAVE
MONEY

THE

of prime and choice meats

INVITATION HOUSE

and poultry.

KE 3-2857

For a Complete Line of:
Personalized Invitations,
Napkins, Matches, Ceramics,
Announcements, etc.

SHOWN BY APPOINTMENT
IN YOUR HOME!
MAX HOROWITZ

CHECK! OUR DAILY POSTED PRICES

Free Delivery
18275 WYOMING
U N 1-7237

We Have Just Received A Shipment of Delicious Israeli Oranges!

EXTRA SUPER
SPECIAL!
Lean, Tasty
STRICTLY

SUPER SPECIAL I

GEISHA BRAND

HILLS BROS. or

Fresh, Smoked

IMPORTED

BEECHNUT

White Meat,

COFFEE

Delicious

PASTRAMI

SABLE

By Piece or
Sliced

Plain or
Peppered

996

996

SUPER SPECIAL !
WHITE STAR
Creamy Rich

EXTRA SUPER
SPECIAL !
Tastiest of
Canned Fish!
GEISHA
Imported

SOUR
CREAM

Pint
Cart.

3 9C

Solid Pack

Reg., Drip, Fine

TUNA

3 Cans 95'

FAMOUS
KRUN-CHEE

SWEET
PEAS

4 Cans 99`

5

69`

Lg.
14-0z.

Bag

No Coupon Needed!

LIBBY'S

POTATO
CHIPS

HALIBUT

Lb. 63`
Can

No.
303
Cans

9

We Reserve
Right to Limit
Quantity.

MT. WHITNEY
Special
Super Colossal

RIPE
OLIVES

5` 2

Redeem Your News-
paper Coupon Now!

75c

Tall
Cans

ROLAND BRAND
Imported

MANDARIN
ORANGES

3 Cans 69`

DAIRY SPECIALS

RICH'S
All Vegetable

COFFEE
RICH

Use As
Coffee Cream!

19 ` Pint

Fancy Imported
AUSTRIAN ALPS
Assorted

MAN ISCH EWITZ!

GRUYERE
CHEESE

12 Por.
Pkg.

SPRY

NEW FROM

29`

PURE

Kosher, Parve!

VEGETABLE

MARGARINE

1-Lb.
Pkg.

SHORTENING

3 Lb. Can 65c

29`

GOOD HOPE

WISHBONE

ITALIAN
DRESSING

8-0z.

Btle.

3

1c

BRAND

IMPORTED
SARDINES

4

In Tomato Sauce

15-0z. 99
Oval
Cans

.

FROZEN FOOD SPECIALS

Mr. 'G' French Fries
or Crinkle Cut

POTATOES

9-Oz.
pkg. 1 O c

Banquet
Delicious

DINNERS
$ 00

3 pkgs.

1

JESSIE JEWEL
Young

CHICKEN LIVERS

8-0z. 2
pkg. a

3

c

Frozen Fresh

Jumbo

BLUEBERRIES

Pt.
Bask.

29`

JESSIE JEWEL

SUTTON BAY

WAGNER'S

CROWN BRAND

TRAY PACK

PURPLE
PLUMS

ORANGE
DRINK

KOSHER

CUT-UP
FRYERS

2-Lb.

Pkg.

DILL
PICKLES

No. sir 4 a ,tes $100
4
89`

21/2
C ans

Jar

4.9`

PRODUCE SPECIALS*

ROYAL GELATIN

NESTLE'S

DESSERTS

DECAF

Variety of Flavors

2

6-0z.
Boxes

29c

INSTANT
COFFEE

51
.fliz

95c

TASTY
VINE RIPENED

TOMATOES

Full
Pint

Basket

25`

Sweet
SUNKIST
NAVEL

ORANGES

Large Size

44 c

doz.

U.S. NO. 1

FRESH, RED

MACINTOSH
APPLES

RIPE

Strawberries

Pint
Box

29`

3

*Produce Specials Good Friday, Saturday and Sunday

lbs.35

23—THE DETROIT JEWISH NEWS—Friday, March 6, 1964

Jewish Meals

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