No. 766 — Fried Boiled Beef with Mustard Sauce
English historical translation of Molokhovets recipe No. 766 from the 1901 Russian cookbook, retaining original methods and measures.
Fry one or two finely chopped onions in one spoonful of butter. Add a little pepper and chopped fresh parsley or dill, then allow to cool. Beat in four eggs and mix thoroughly.
Slice beef already boiled in broth, dip each piece in the onion-and-egg mixture and place in a buttered frying pan. Scatter grated white bread over the slices and brown in the oven.
For the sauce, moisten two lumps of sugar and caramelize them over heat, then add a teaspoon of water and bring to the boil. Transfer to a saucepan with one spoonful of butter and 1½ glasses of broth.
Add just under one spoonful of powdered Sarepta mustard, and a little vinegar or about ½ glass of wine. Stir and boil, then pour the sauce hot over the beef.
To provide
1–2 onions Fresh parsley or dill A few whole allspice berries 4 eggs and 2–3 spoonfuls of grated bread | 2 lumps of sugar and 2 spoonfuls of butter Just under 1 spoonful of powdered Sarepta mustard ½ glass of wine or vinegar Salt |