The 1901 Cookbook Archive
No. 333 — Small Pies with Beef Filling
English editorial translation of Molokhovets recipe No. 333 from the 1901 Russian cookbook, with historical measures, method and source.
Two hours before dinner, remove about one Russian pound of beef from the soup broth and chop it finely.
Fry a small, finely chopped onion in one spoonful of butter, add the beef and fry lightly while stirring.
Season with half a teaspoon of salt and a little pepper, then let cool. Add two chopped hard-boiled eggs, dill and about two spoonfuls of stock, and mix.
To provide
1 Russian pound of boiled beef 1 onion and ⅛ Russian pound of butter ½ teaspoon of salt and pepper | 2–3 hard-boiled eggs and dill 1 egg for brushing the pastry |
Original source: Read Russian recipe No. 333. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.