No. 775 — Steam-Cooked Beef with Vegetables
English historical translation of Molokhovets recipe No. 775 from the 1901 Russian cookbook, retaining original methods and measures.
Take a good piece of beef from the fillet or tender hindquarter, beat it with a wooden pestle, salt, sprinkle with a little pepper and lard with about ½ Russian pound of pork fat.
Put it in a saucepan over one spoonful of Finnish butter. After half an hour sprinkle over finely shredded roots and vegetables: half an onion, two parsley roots, two or three carrots, two or three kohlrabi, one celery root, four asparagus shoots, two or three cauliflower heads and five or six potatoes.
Put another spoonful of butter on top, close the saucepan very tightly and place it inside a second pan of boiling water, replenishing the water frequently.
The author instructs cooking over strong heat for four to five hours without opening the inner saucepan. Transfer to a dish, arrange the cooked vegetables around the beef and pour over the sauce formed during cooking.