No. 776 — Steam-Cooked Beef with Wine
English historical translation of Molokhovets recipe No. 776 from the 1901 Russian cookbook, retaining original methods and measures.
Salt a good piece of tender beef, sprinkle with pepper and cut several slits into it with a knife. Insert bacon fat, cover and leave overnight.
The next day lay very thin wooden splints crosswise at the bottom of a saucepan and put the beef on top. Scatter over sliced roots: two onions, one parsley root and two carrots. Add ½ glass of vinegar and a little water.
Cover and put the saucepan into another pot of boiling water. Cook gently until the beef is tender.
Take out the beef, sprinkle with one spoonful of flour and brown it again, then put on a serving dish and slice.
Skim the fat from the cooking sauce, strain it and pour over the beef.