The 1901 Cookbook Archive
No. 368 — Small Pies Made from Leftover Roast
English historical translation of Molokhovets recipe No. 368 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop leftover roast turkey, veal or another roast together with six sausages. Add half a French roll soaked in milk and squeezed dry, a spoonful of chopped shallots or onion, pepper and two egg yolks.
Pound the filling thoroughly in a mortar. Line metal molds or shells with crumbly pastry or scalded pastry, fill with the forcemeat, cover with the same dough and bake for about twenty minutes. Alternatively shape ordinary small pies.
To provide
Leftover roast and 6 small sausages 1 spoonful of chopped shallots or 1 onion ½ French roll and ½ glass of milk | 2 egg yolks, pepper and 1 spoonful of butter |
Original source: Read Russian recipe No. 368. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.