No. 2408 — Rich Fish Sauce with Beef, Bacon and Madeira
English historical translation of Molokhovets recipe No. 2408 from the 1901 Russian cookbook, retaining original methods and measures.
Cut one pound beef and brown in a saucepan with half a pound bacon and root vegetables.
Add three glasses water, simmer about half an hour and strain.
Fry half a spoon butter with half a spoon flour and dilute with the broth; add half a lot concentrated dried stock, a little lemon juice and salt.
Bring to a boil, stand, skim fat and strain again.
When preparing the sauce for pâtés, add half a glass Madeira, four or five truffles and amaretti.
To provide
1 pound beef, ¼ pound bacon and 1 carrot ½ celery root, ½ leek and 1 onion ½ spoon butter and ½ spoon flour | ½ lot concentrated dry stock Lemon juice, ½ spoon as printed ½ glass Madeira and 4–5 truffles |