No. 3643 — Russian Clarified Butter
English historical translation of Molokhovets recipe No. 3643 from the 1901 Russian cookbook, retaining original methods and measures.
For the frying fat called 'Russian butter', take 10 pounds Finnish-style butter in a large tinned saucepan. Add 3¼ garnetz, or up to 40 glasses, water.
Heat gently, stirring until the butter has melted. Remove and let cool until the fat sets.
Pierce a small opening down the side of the fat layer to the bottom and drain all the water. Add fresh water and melt again. Repeat three or four times until the draining water is perfectly clear.
Salt the washed fat with the finest salt, transfer to pots or small tubs, cover with cloth and add a layer of strongly salted water.
Keep in a cool, dry place. The author claims this preparation lasts three or four years.