Manischewitz revisits a classic

Manischewitz is celebrating its 120th anniversary with new products — Magic Max Lollycones, a kosher-for-Passover chocolate treat for kids, whole grain farfel and whole grain matzo meal.

Also, here is a classic Manischewitz recipe, followed by a modernized version by Sarah Lasry, owner-chef of Tastebuds Gourmet Café in Howell, N.J. and author of the cookbook “The Dairy Gourmet.”

Then: Veal Roll

From “The Manischewitz Passover Cookbook” (1969)

Serves 6

1⁄2 chopped onion

3 Tbs. melted pareve margarine or chicken fat

2 Manischewitz matzahs, finely broken (or 11⁄2 cups matzah farfel)

1⁄2 tsp. salt

1⁄8 teaspoon pepper

1⁄4 cup minced parsley

1⁄4 cup hot water

3 pounds boned breast of veal

101⁄2-oz. can condensed clear chicken soup, undiluted


Mix first seven ingredients. Spread over veal, leaving 1⁄2-inch margin on all sides. Roll up and tie with string to hold roll securely. Fasten ends with skewers to hold stuffing. Brown on all sides in hot fat (or melted margarine) in a Dutch oven. Add undiluted soup to pan. Sprinkle meat generously with paprika. Cover and simmer 2 hours or until tender.

Now: Double-Stuffed Veal Roll with Glaze

1⁄2 chopped onion

4 Tbs. extra virgin olive oil

1⁄2 cup sliced mushrooms

1 tomato cut in very small chunks

1⁄2 tsp. salt

1⁄8 tsp. pepper

1 pound chopped chicken or beef

3 pounds boned breast of veal

2 Manischewitz matzahs, finely broken (or 11⁄2 cups matzah farfel)

1⁄4 cup hot water

Cooking string

For glaze:

2 cups ketchup

1⁄4 cup Manischewitz all-natural, ready-to-serve chicken broth

1⁄4 cup dark brown sugar

1⁄4 cup Manischewitz golden honey

On a medium-high flame, sauté the chopped onion in 2 Tbs. olive oil until it starts turning translucent. Add sliced mushrooms and tomatoes. Mix and continue to sauté until mushrooms soften. Season with salt and pepper. Add chopped chicken or beef to mushroom mixture. Sauté all ingredients for about 5 minutes, mixing everything together with a wooden spoon until chopped meat starts sizzling and browning. Lower flame and add the matzah and hot water to meat mixture. Combine thoroughly and let sauté for 5-6 minutes more. Remove from flame and let stuffing mixture cool for later handling.

In a separate bowl, mix glaze ingredients together well. Set aside. Lay veal out on flat surface. Spread the meat mixture over veal, leaving a 1⁄2-inch margin on all sides. Roll up and tie with string. Heat remaining 2 Tbs. olive oil in a Dutch oven and brown veal roll on all sides. Remove from heat and generously pour glaze over browned veal roll, to fully cover meat. Cover and place in preheated 300-degree oven; let simmer for 2 hours. Raise oven temperature to 350 degrees and uncover veal; cook for 40-45 minutes or until a thick glaze has formed over veal. Remove from oven; let veal roll stand 15-20 minutes before slicing.

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