No. 783 — Stewed Beef, Another Method
English historical translation of Molokhovets recipe No. 783 from the 1901 Russian cookbook, retaining original methods and measures.
Beat a piece of beef thoroughly. Line a saucepan with slices of bacon fat, an onion, parsley root, bay leaves, allspice, cloves, salt, slices of seedless lemon and a piece of black bread.
Place the salted beef on top and brown it on all sides. Pour in beer, kvass or water, cover tightly and stew over gentle heat.
When tender, put on a dish and garnish with lemon slices. Skim the fat from the sauce, strain and pour over the roast.
Potatoes may be added: peel, rinse and put into the pot to stew with the beef. Two or three spoonfuls of sour cream may also be included.
To provide
3 Russian pounds of beef and ¼ pound of bacon fat 1 onion, 1 parsley root and 1 carrot 2–3 bay leaves 15–20 allspice berries ½ lemon | 2–3 cloves and rye bread 3 glasses of beer or kvass Or water and ½ glass of wine Optional ½ garnets of potatoes — Optional 2–3 spoonfuls of sour cream |