No. 780 — Stewed Beef with a Rich Sauce
English historical translation of Molokhovets recipe No. 780 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the roast beef as directed in the preceding recipe, No. 779.
For the sauce, fry ½ spoonful of flour in ½ spoonful of butter. Thin with the roast's cooking juices and add ¾ glass of juice from pickled cherries. Bring to the boil.
Pour in one small glass of rum or Madeira, warm and strain. Pour the sauce over the roast.
Garnish with olives or capers, first bringing them to the boil two or three times in the sauce.
To provide
3 Russian pounds of beef and 1 carrot 1 parsley root, 1 leek and 1 celery root 1 onion and 3 bay leaves 4–5 cloves or zest from ½ lemon | ¼ pound of bacon fat and 15–25 allspice berries 1 spoonful of butter, vinegar and 1 spoonful of flour ¾ glass of cherry juice 1 small glass of rum or Madeira 2 spoonfuls of capers or olives |