No. 1478 — Boiled Beef Vinaigrette with Cold Mustard Sauce
English historical translation of Molokhovets recipe No. 1478 from the 1901 Russian cookbook, retaining original methods and measures.
Even a less desirable cut of boiled beef may be used. Lift it from the broth and cut into small slices about three quarters of a vershok across.
Pile on a dish and garnish with very thin slices of smoked or freshly boiled tongue, hard-boiled eggs cut into pieces, fresh or salted cucumber, pickled cherries, mixed pickles and other accompaniments.
Pour over cold mustard sauce No. 479. The source notes capers in the ingredient list.
To provide
2 Russian pounds boiled beef ⅛ of a tongue and 3 eggs 2–4 cucumbers according to size 1 spoonful pickled cherries 1 spoonful pickles and other garnish | For sauce No. 479: 2 heaped teaspoons dry Sarepta mustard 6 yolks and 2 spoonfuls olive oil ½ glass vinegar and 6 lumps sugar Optional ½ small jar of capers |