The 1901 Cookbook Archive
No. 2813 — Supplement to Section VII: Dutch-Style Beef Cutlets with Onion
English historical translation of Molokhovets recipe No. 2813 from the 1901 Russian cookbook, retaining original methods and measures.
Take 2 pounds of beef tenderloin, ¼ pound of kidney suet, ¼ pound of fresh butter and 2 large onions, with black pepper and salt to taste.
Cut the meat across the grain into finger-thick slices, pound on both sides and let stand about an hour. Before serving heat a frying pan, add the kidney fat and, once very hot, put in the steaks, sprinkled with pounded pepper.
Brown on both sides and serve hot. Finely chop the onions, dry-fry while stirring until lightly browned, and scatter over the beef or serve separately. Pour the pan juices over the steaks on the platter.
Original source: Read Russian recipe No. 2813. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.