The 1901 Cookbook Archive
No. 417 — Sorrel Sauce for Boiled Beef or Cutlets
English historical translation of Molokhovets recipe No. 417 from the 1901 Russian cookbook, retaining original methods and measures.
Pick over ½ Russian pound of sorrel, wash, squeeze dry and chop finely. Put into an earthenware saucepan, cover and cook without water, stirring until it releases its juice; prevent scorching.
Rub through a sieve. Prepare and strain basic sauce, then add fine sugar, sour cream and the sorrel purée. Bring to the boil and pour hot over boiled beef or cutlets, including veal cutlets.
To provide
½ Russian pound of fresh sorrel or ⅛ glass of preserved sorrel ½ spoonful of butter and ½ teaspoon of flour | 2–3 lumps of sugar and 2–3 spoonfuls of fresh sour cream |
Original source: Read Russian recipe No. 417. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.