The 1901 Cookbook Archive
No. 419 — Sweet-and-Sour Onion or Shallot Sauce for Mutton and Veal
English historical translation of Molokhovets recipe No. 419 from the 1901 Russian cookbook, retaining original methods and measures.
Fry peeled finely shredded onions or shallots in a spoonful of butter, then remove them.
In the same butter, fry one spoonful of flour while stirring. Dilute with three glasses of broth and add vinegar or lemon juice to taste, with caramelized sugar No. 391.
Boil and mix with the roasting juices. Strain and warm. Garnish the roast with the fried onions or shallots and serve the sauce separately in a sauceboat.
To provide
1½ glasses of shallots or 3–4 onions 1 spoonful of butter and ½ spoonful of flour, as listed 3 glasses of broth | Caramelized sugar, 1 spoonful or more 2–3 spoonfuls of vinegar |
Historical editorial note: The method uses one spoonful of flour while the ingredients list gives ½ spoonful.
Original source: Read Russian recipe No. 419. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.