No. 784 — Cold Roast Beef in Set Sauce
English historical translation of Molokhovets recipe No. 784 from the 1901 Russian cookbook, retaining original methods and measures.
Lard a piece of beef with bacon fat, salt and leave for about an hour. Melt butter in a saucepan, add the beef and brown it on all sides, turning frequently.
For six to eight Russian pounds of beef, add two cleaned and finely chopped calves' feet, two or three finely chopped carrots, a beet, onions, a leek, celery, several allspice berries and two bay leaves.
Add enough water to cover the vegetables, cover and stew gently for about three hours.
Transfer the beef to a deep dish. Rub the cooking sauce through a sieve, pour it over the roast and put in a cool place until it sets.
Serve cold, cutting the beef into slices together with the set sauce.
To provide
3–6 Russian pounds of beef and 2–3 calves' feet 2–3 carrots and ¼ pound of butter 1 large beet | 2–3 onions, 1 leek and 1 celery root 10–15 allspice berries 1–2 bay leaves |