The 1901 Cookbook Archive
No. 699 — Fried Roots for Roast or Boiled Beef
English historical translation of Molokhovets recipe No. 699 from the 1901 Russian cookbook, retaining original methods and measures.
Peel about ten small young carrots, one swede, two turnips, ½ Russian pound of Jerusalem artichokes and eight potatoes. Cut into even small pieces.
Stew each type of root separately with butter and about two spoonfuls of water or stock. Fry the potatoes whole in butter in a frying pan.
When tender, arrange the roast in the center of the serving dish and surround it with separate small portions of the fried root vegetables.
Original source: Read Russian recipe No. 699. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.