The 1901 Cookbook Archive
No. 334 — Small Pies with Veal Filling
English editorial translation of Molokhovets recipe No. 334 from the 1901 Russian cookbook, with historical measures, method and source.
Wash one Russian pound of raw veal and chop very finely. Pound in a mortar and fry lightly in one spoonful of butter.
Add some stock, then use the mixture to fill small pies made with any of the previously described crumbly, chopped or yeast doughs.
To provide
1 Russian pound of veal 1 spoonful of butter and salt | Pastry as required 1 egg for brushing |
Historical editorial note: Raw-meat stuffing requires adequate cooking under modern food-safety standards.
Original source: Read Russian recipe No. 334. 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.