The 1901 Cookbook Archive
No. 393 — Meat Essence, Another Method
English historical translation of Molokhovets recipe No. 393 from the 1901 Russian cookbook, retaining original methods and measures.
Cut one Russian pound of beef into small pieces. Put one spoonful of butter into a saucepan with a sliced onion, carrot, celery root, parsley root and one bay leaf.
Brown everything thoroughly, pour in about two glasses of water, bring to the boil and strain into a bottle. Cork it.
When needed, add a spoonful or two to a sauce.
Historical editorial note: The historical method gives no modern storage-life or refrigeration guidance for this meat stock.
Original source: Read Russian recipe No. 393. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.