The 1901 Cookbook Archive
No. 351 — Deep-Fried Round Pies with Meat Filling
English editorial translation of Molokhovets recipe No. 351 from the 1901 Russian cookbook, with historical measures, method and source.
Prepare dough as in No. 321.
For the filling, finely dice ½ Russian pound of beef, ¼ pound of beef fat and one onion. Put in a covered saucepan with two or three spoonfuls of stock, stew, salt and pepper, then chop as finely as possible.
Fill the dough to make round apple-shaped pies and fry in butter or deep fat in a deep copper saucepan, as in the original method.
To provide
Filling: ½ Russian pound of beef and ¼ pound of fat 1 onion, salt and pepper Dough No. 321 | 2 Russian pounds of butter or frying fat 1 spoonful of spirits or good vodka, as listed historically |
Historical editorial note: The list mentions adding spirits to hot frying fat; never use this historical technique in a modern kitchen, because it can cause dangerous splattering or fire.
Original source: Read Russian recipe No. 351. 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.