No. 430 — Strong Brown Sauce
English historical translation of Molokhovets recipe No. 430 from the 1901 Russian cookbook, retaining original methods and measures.
Cut one Russian pound of beef into pieces. Put in a saucepan with ½ Russian pound of bacon fat and soup roots; brown well, add three glasses of water, boil for about half an hour and strain.
Brown ½ spoonful of butter with ½ spoonful of flour and dilute with the resulting broth. Boil, add 1½ lots of finely chopped dried concentrated broth, lemon juice and salt, and bring to the boil.
Remove from the heat, allow the sauce to settle, skim off the fat and strain.
For a sauce accompanying roast meat, the author substitutes two glasses of the meat roasting juices for the pound of beef.
For pâtés, add ½ glass of Madeira, four or five truffles and the mushrooms the source calls 'amoretki'.
To provide
1 Russian pound of beef, but the supply list gives ¼ pound of bacon fat 1 carrot, ½ celery root, ½ leek and 1 onion ½ spoonful each of butter and flour | 1½ lots of dried concentrated stock Lemon juice, about ½ spoonful For pâtés, ½ glass of Madeira and 4–5 truffles |