The 1901 Cookbook Archive
No. 395 — Meat Essence, Fourth Method
English historical translation of Molokhovets recipe No. 395 from the 1901 Russian cookbook, retaining original methods and measures.
In a large household, save the ox bones left from boiled beef. From one pud of accumulated bones, boil down about 1½ Russian pounds, or three glasses, of strong stock.
It may be clarified with two beaten egg whites and a little vinegar. The source says to store it corked in a cold place and add a teaspoonful at a time to sauces.
Historical editorial note: This historical storage direction does not establish a safe shelf life for meat stock. One pud is an old Russian weight measure.
Original source: Read Russian recipe No. 395. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.