The 1901 Cookbook Archive
No. 405 — Sauce for Roast or Boiled Beef, Cutlets and Pancake Pudding
English historical translation of Molokhovets recipe No. 405 from the 1901 Russian cookbook, retaining original methods and measures.
Bake two or three onions, peel and chop finely, then fry lightly in ½ spoonful of butter. Stir in one spoonful of browned flour No. 390 and dilute with two or three glasses of broth; the meat roasting juices may also be added.
Boil, sweeten with sugar, then add vinegar, lemon juice, gooseberry juice or apple juice until pleasantly sweet and sour. Boil several more times and pour over the meat or serve separately in a sauceboat.
To provide
2–3 onions 1 spoonful of browned flour and ½ spoonful of butter | 4–5 lumps of sugar, vinegar or lemon Gooseberry juice No. 3356 or apple juice |
Original source: Read Russian recipe No. 405. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.