No. 4111 — Salting and Smoking Veal
English historical translation of Molokhovets recipe No. 4111 from the 1901 Russian cookbook, retaining original methods and measures.
Take two hindquarters of a large well-fed calf. Cut off the leg bones and kidney portions, leaving rounded pieces, and trim excess fat.
Finely crush and mix 1 pound salt, 3 zolotniks saltpetre and ⅛ pound sugar; rub the veal thoroughly.
Pack in a tub with remaining salt, cover with a wooden disk and heavy weight and keep at room temperature for one day.
Move to a cold place for two weeks, turning the cuts every other day.
If little brine forms, some cooks add a cup of water boiled with half a spoonful salt and cooled.
After two or three weeks wipe and dry the meat, sew it in cloth and smoke for about two weeks as in recipe No. 4129.
Hang in a cool draughty storeroom afterwards.
Cook like ham or bake in dough made from third-grade fine flour. Serve hot or cold with green beans, peas and other vegetables.
The author notes that the veal can instead be boiled like corned beef without smoking.