word or two must be said concerning the food of the Jews, since its preparation is in many particulars regulated by religious law. Both the selection and killing of flesh food are specially provided for in the Levitical legislation; and, to ensure the supply of meat so prepared—the so. called Kosher meat—is the care of a special Board composed of delegates of the synagogues, and attended by the Ecclesiastical authorities. This is called the Shechita Board. Its expenses are paid by means of a tax levied on the butchers and slaughterers, which yields a considerable surplus. Besides this, the home preparation of food is regulated by a large number of laws, partly Biblical, partly Talmudic, and partly traditional. The Jewish cookery book contains many singular dishes, which the gastronomic antiquary will not fail to recognise as having been gathered in many lands and at many different epochs. Fish is especially popular with Jews, and there are no people in the world who know how to cook it as they do. Their fried fish, which appears at the Friday evening meal of rich and poor alike, is almost an institution. In Wentworth Street, in the East End, there is quite a large fish-market on Friday, at which all the purchasers are Jewesses preparing for the meal which is to inaugurate the Sabbath with gladness. [604]
Last modified 18 July 2021