The 1901 Cookbook Archive
No. 2814 — Supplement to Section VII: Sausages in Tomato Sauce
English historical translation of Molokhovets recipe No. 2814 from the 1901 Russian cookbook, retaining original methods and measures.
Take ready-cooked sausages from a sausage shop. Just before serving, dip into boiling water for about a minute or fry briefly in a pan.
Slice with a sharp knife into pieces approximately ¾ vershok long, drop into boiling tomato sauce and serve immediately for breakfast, lunch or supper.
The tomato sauce can be prepared from either fresh tomatoes or preserved tomatoes.
Historical editorial note: The brief reheating of already cooked sausages is historical. Food safety depends on the product's storage and full reheating.
Original source: Read Russian recipe No. 2814. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.