The 1901 Cookbook Archive
No. 2421 — Mushroom Sauce for Cutlets
English historical translation of Molokhovets recipe No. 2421 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 2 tablespoons of browned flour (No. 390) to a boil with 2–3 tablespoons of butter. Thin with 2½ glasses of mushroom stock prepared from 3–4 mushrooms, 2 whole onions and a bunch of herbs, and bring to the boil several times. Add the mushrooms, finely sliced, salt, 1–2 lumps of sugar, lemon juice and greens. Pour over potato, rice or fish cutlets.
Original source: Read Russian recipe No. 2421. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.