The 1901 Cookbook Archive
No. 763 — Boiled Beef with Potato Purée
English historical translation of Molokhovets recipe No. 763 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare potato purée No. 627 and serve it with beef taken from broth.
Alternatively beat two egg yolks into the purée, cover the meat with it and place in the oven to brown.
Or bake the purée in a long mold with a large opening in the center. Turn onto a serving dish, fill the center with sliced boiled beef and pour over mushroom sauce No. 426, pickled champignon sauce No. 435 or sweet-and-sour sauce No. 420.
Original source: Read Russian recipe No. 763. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.