No. 25 — Veal Broth
An English translation of original recipe No. 25 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Bring broth No. 1 made with 1 Russian pound of beef to the boil three times; skim and strain. Add ¾ Russian pound of the basic roots, unbrowned, and 2 pounds of bones saved from roast veal, first cracked lengthwise and crosswise. Salt lightly and simmer.
For clarification take 1 Russian pound of lean raw veal and chop, pound or grind it very finely. Transfer to a stoneware bowl, add three beaten egg whites and 1½ glasses of cold water, and mix until smooth.
An hour and a half before serving, warm this mixture with a glass of hot stock, stir and pour into the boiling broth. Move the loosely covered saucepan to the side of the stove, simmer for about 1½ hours and no longer, then strain through a napkin as described in No. 3.
To provide
1 Russian pound of beef; ¾ pound of basic soup roots 2 Russian pounds of bones from the previous day's roast veal 2–3 allspice berries; ½ bay leaf; a tiny piece of mace | 1 clove; 1 zolotnik of cardamom For clarification: 1 Russian pound of lean raw veal; 3 egg whites Fresh dill |
To serve
(a) Dumplings, Nos. 276–286. (b) Vermicelli No. 244. (c) Rice No. 240. (d) Pearl barley No. 241. (e) Homemade noodles No. 245.