No. 779 — Stewed Beef with Horseradish Stuffing
English historical translation of Molokhovets recipe No. 779 from the 1901 Russian cookbook, retaining original methods and measures.
Roast a piece of beef from the fillet or thick edge on a spit, basting with butter. Transfer to a saucepan with sliced soup roots and a few strips of bacon fat.
Sprinkle with two teaspoons of vinegar and pour over 1½ glasses of broth and one glass of wine. Add four or five cloves or lemon zest, cover and stew over gentle heat until tender.
When ready, cut several slits into the meat and stuff them with grated horseradish previously fried in butter.
Transfer to a dish and pour over the cooking sauce, after straining it and removing the fat. Omit the wine for a less costly roast.
Instead of horseradish, the beef may be garnished with roots: cut two carrots, one parsley root, one swede and two onions attractively, boil in water, drain and mix with the roast's cooking sauce. Bring to the boil twice under a lid.
To provide
3 Russian pounds of beef 1 carrot and 1 parsley root 1 leek and 1 celery root 1 onion and 2–3 bay leaves | 4–5 cloves or zest from ½ lemon 15–20 allspice berries 6 spoonfuls of grated horseradish and ¼ pound of bacon fat ⅛ pound of butter, vinegar and optional 1 glass of wine |