The 1901 Cookbook Archive
No. 409 — Sauce for Cold Roast Meat
English historical translation of Molokhovets recipe No. 409 from the 1901 Russian cookbook, retaining original methods and measures.
Rub two spoonfuls of olive oil with the yolks of three hard-boiled eggs. Add one teaspoon of prepared mustard, two or three spoonfuls of fine sugar, half a grated or very finely chopped onion, and half a herring with skin and bones removed.
Stir in ½ glass of cream and vinegar to taste, mixing thoroughly. Pour over slices of cold roast or boiled beef.
To provide
2 spoonfuls of olive oil 3 eggs and 1 teaspoon of mustard 1–2 lumps of sugar, as printed in the supply list | ½ herring, ½–1 onion ½ glass of cream and vinegar |
Historical editorial note: The method gives two to three spoonfuls of sugar whereas the ingredient list gives one or two lumps; preserve the discrepancy.
Original source: Read Russian recipe No. 409. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.