No. 470 — Strong Brown Sauce
English historical translation of Molokhovets recipe No. 470 from the 1901 Russian cookbook, retaining original methods and measures.
Cut up one Russian pound of beef and put it in a saucepan with ½ Russian pound of bacon fat and root vegetables. Brown the mixture, add three glasses of water and boil for about half an hour. Strain.
Brown ½ spoonful of butter with ½ spoonful of flour, dilute with the prepared stock, and add ½ lot of finely cut dried stock, a little lemon juice and salt. Bring to the boil, remove from the heat, let settle, skim the fat from the surface and strain.
If the sauce is intended for pâtés, add ½ glass of Madeira, four or five truffles and amaretti biscuits.
To provide
1 Russian pound of beef, ¼ Russian pound of bacon fat and 1 carrot ½ celery root, ½ leek and 1 onion ½ spoonful of butter and ½ spoonful of flour | ½ lot of dried stock About ½ spoonful of lemon juice For pâtés: ½ glass of Madeira and 4–5 truffles |