The 1901 Cookbook Archive
No. 224 — Beef, Veal or Mutton Meatballs for Borscht
Complete English translation of Molokhovets recipe No. 224 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Remove sinews from ½ Russian pound of beef and ⅛ pound of kidney fat, and chop finely.
Add salt, pepper, nutmeg, one-quarter of a finely chopped onion, half a French bread roll soaked and squeezed dry, two eggs and about two spoonfuls of cream.
Pound thoroughly in a mortar, shape into balls and roll in breadcrumbs. Lower into borscht, broth, sorrel shchi or another soup and cook until done.
Meatballs of veal or mutton are prepared in exactly the same way.
To provide
½ Russian pound of beef or veal; ⅛ pound of kidney fat Salt, pepper and nutmeg; 1 onion | ½ French bread roll and 2 eggs 3–4 rusks for coating |
Historical editorial note: The list gives one onion whereas the preparation uses only one-quarter; the source is retained without choosing between them.
Original source: Read the Russian recipe No. 224. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.