The 1901 Cookbook Archive
No. 4123 — Uses for Fore and Hind Shoulders
English historical translation of Molokhovets recipe No. 4123 from the 1901 Russian cookbook, retaining original methods and measures.
Cut away the shoulders up to the top layer of fat and trim neatly with a knife.
Use fatty trimmings in sausage stuffing.
Salt the shoulders whole or in portions in barrels, as in recipe No. 4128.
Historical editorial note: The source's historic barrel curing lacks validated microbial controls.
Original source: Read Russian recipe No. 4123. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.