No. 782 — Beef Stewed in a Pot
English historical translation of Molokhovets recipe No. 782 from the 1901 Russian cookbook, retaining original methods and measures.
Salt a piece of beef and lard it with ham or smoked tongue and bacon fat.
Place several slices of bacon fat, or pieces of butter, into an earthenware pot with soup roots and spices, and lay the beef on top.
Pour in wine, two spoonfuls of vinegar or lemon juice, or gooseberry juice. Stew gently, adding small amounts of water from time to time, so that the meat browns on all sides.
When the beef is ready, take it out and skim fat from the sauce. Add broth if necessary, strain and pour over the roast.
Garnish with potatoes, beets, red cabbage, saffron milk caps, porcini or carrots, each first stewed separately in butter.
To provide
3 Russian pounds of beef and ⅛ pound of bacon fat ¼ pound of ham or smoked tongue 1 onion and 1 carrot 1 parsley root and 1 celery root 1–2 bay leaves | 15–20 allspice berries ½–2 glasses of wine Vinegar, ½ lemon or gooseberry juice Roots, mushrooms and other garnishes |