The 1901 Cookbook Archive
No. 2812 — Supplement to Section VII: Roast Tenderloin
English historical translation of Molokhovets recipe No. 2812 from the 1901 Russian cookbook, retaining original methods and measures.
Wash 2–3 pounds of beef tenderloin taken from the thick fillet without squeezing the meat; season with salt, do not pound, and place whole in a frying pan with a tablespoon of butter.
Roast in a very hot oven for ½–¾ hour, no longer according to the source. Serve with fresh salad, cucumbers, beetroot sauce or other pickled salads from Section X.
The source adds that an entire tenderloin from a medium-sized ox weighs about 6 pounds.
Historical editorial note: The historical roasting time is not a modern food-safety guarantee; use a thermometer and current safe-temperature guidance.
Original source: Read Russian recipe No. 2812. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.