The 1901 Cookbook Archive
No. 1387 — Meat and Egg Pie
English historical translation of Molokhovets recipe No. 1387 from the 1901 Russian cookbook, retaining original methods and measures.
Fry a finely minced onion in a spoonful of butter.
Finely mince roast veal or beef, game, boiled beef from broth or raw meat, add to the butter and fry quickly while stirring.
When it starts to brown, salt and pepper and let cool.
Lay a row of meat over rolled dough, then chopped hard-boiled eggs and herbs, and another layer of meat. Cover with dough.
Optionally add cooked rice and ½ glass of broth to make the filling moist.
To provide
2–3 Russian pounds of meat and 1 onion Salt and ¼ teaspoon pepper ¼ Russian pound butter and ½ glass broth 3–4 eggs | Dill and parsley Optional ½ glass rice Dough ingredients separately |
Historical editorial note: If raw meat is used, the finished pie must reach a safe internal temperature.
Original source: Read Russian recipe No. 1387. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.