No. 26 — Mutton Broth with Shaped Roots
An English translation of original recipe No. 26 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Prepare this in the same way as veal broth No. 25, except that before roasting the mutton, insert one small piece of garlic into it. Clarify with a mixture made from 1 Russian pound of lean mutton, as in No. 25.
An hour and a half before serving, bring to the boil in salted water some carefully shaped carrot, parsley root and celery, together with about three times as much turnip and swede, cut into half-slices. Drain in a colander, cover with strained broth and cook until tender. Transfer to a tureen over chopped dill, pour over the clear broth and serve.
Some cooks add a pinch of saffron boiled once in the broth; instead of powdered pepper, dried barberries, not ground, are brought to the table. The cooked mutton may be cut into portions and served in the soup.
To provide
For stock: beef with bones and leftover roast mutton with bones; their amounts are missing in the digitized ingredient box 1 small piece of garlic; ¾ Russian pound of basic roots; a bunch of greens; 1 onion 2–3 allspice berries; ½ bay leaf; 1 clove; 1 cardamom seed; a very small piece of mace | For clarification: 1 Russian pound of lean mutton, 3 egg whites, 1½ glasses of water 1 Russian pound of cleaned and shaped carrot, parsley root, celery, and three times as much turnip and swede; fresh dill Optional pinch of saffron and dried barberries |