No. 768 — Boiled Beef Baked in a Bread Loaf
English historical translation of Molokhovets recipe No. 768 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a tender boneless piece of beef weighing three or four Russian pounds in very little water with onion, leek, parsley, salt and a little pepper. When the meat is tender and still juicy, cut it into slices. Strain the cooking broth, skim off the fat and bring it to the boil.
Meanwhile melt ⅛ Russian pound of Finnish butter, soften a shredded leek in it and stir in one spoonful of wheat flour and ½ glass of sour cream. Fry the mixture briefly, thin with the beef broth and bring to the boil again.
Take the sauce off the heat and vigorously stir in three egg yolks so they do not curdle.
Bake a rich bread loaf large enough to hold all the beef and sauce. Cut off its top, scoop out the crumb, brush the inside with butter and scatter Dutch cheese or, preferably, Parmesan over it.
Lay the beef slices inside in layers, cutting them only just beforehand so they do not dry out. Sprinkle each layer with cheese and spoon over some sauce. Replace the bread lid.
About half an hour before serving, put the filled loaf in a hot oven. Serve in the bread itself, like a pâté, since the crust is also intended to be eaten. Offer the remaining sauce in a sauceboat.
To provide
3–4 Russian pounds of beef and 1 leek 1 parsley root and ¼ Russian pound of butter 1 spoonful of flour and ½ glass of sour cream 2–3 spoonfuls of cheese and 3 yolks | For the rich bread loaf: 1½ Russian pounds of flour ⅛ Russian pound of butter and 2–3 eggs 2–3 zolotniks of dry yeast 1¼ glasses of milk |