The 1901 Cookbook Archive
No. 762 — Boiled Beef with Cheese
English historical translation of Molokhovets recipe No. 762 from the 1901 Russian cookbook, retaining original methods and measures.
Melt a spoonful of butter and fry a finely chopped leek or onion in it. Add one spoonful of flour and fry again.
Thin with 1½ glasses of sour cream and one glass of broth; bring to the boil. Stir in two or three yolks and season with pepper and salt.
Pour over sliced beef previously cooked in broth as in No. 759 or 760. Scatter grated Dutch or ordinary cheese on top and put in the oven to brown.
To provide
1 spoonful of butter, 1 leek or onion and 1 spoonful of flour | 1½ glasses of sour cream and 2–3 egg yolks 2–3 spoonfuls of Dutch or ordinary cheese |
Historical editorial note: The yolk-thickened sauce has no modern safe cooking temperature specified.
Original source: Read Russian recipe No. 762. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.