No. 777 — Beef Called Hussar's Liver
English historical translation of Molokhovets recipe No. 777 from the 1901 Russian cookbook, retaining original methods and measures.
Take a boneless, fairly lean piece of beef from the edge cut. Beat it well, salt and roast on a spit or in the oven.
Cut into thin diagonal slices without separating them completely and place the following filling between the slices.
Finely chop two onions, squeeze out their juice and chop them still more finely. Mix with one spoonful of butter, ⅛ Russian pound of grated Swiss cheese, pepper, salt, two egg yolks and ½ Russian pound of grated French white bread, adding enough bread for a fairly thick mixture.
Fill the cuts in the roast, tie it and put into a saucepan. Pour over the strained juices from roasting, cover and stew on the stove or in the oven for about another half-hour.
To provide
3–4 Russian pounds of beef and ¼ pound of butter 2 onions, pepper and salt | ⅛ Russian pound of Swiss cheese ½ Russian pound of French white bread and 2 yolks |