The 1901 Cookbook Archive
No. 396 — Meat Essence, Fifth Method
English historical translation of Molokhovets recipe No. 396 from the 1901 Russian cookbook, retaining original methods and measures.
Chop five Russian pounds of ox shanks and 1¼ pounds of veal shanks in all directions, rinse and put into a saucepan with one of each finely shredded soup root and an onion.
Brown them as meat is browned for red broth. Add enough cold water to cover and cook for twelve hours, adding small amounts of boiling water. Continue as in No. 394.
The author considers this essence stronger because it begins with raw meat.
Historical editorial note: The long simmer and handling instructions are historical, not modern food-safety guidance.
Original source: Read Russian recipe No. 396. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.