The 1901 Cookbook Archive
No. 788 — Beef Fillet Stewed with Wine
English historical translation of Molokhovets recipe No. 788 from the 1901 Russian cookbook, retaining original methods and measures.
Lard the beef with bacon fat and lightly roast it on a spit, basting with butter and vinegar while catching the juices in a sauté pan.
Caramelize a lump of sugar, dilute with two spoonfuls of water, boil and stir in flour. Add ½–1 glass of table wine, a little vinegar and some stock.
Pour the sauce over the sliced beef in a saucepan and stew over coals until tender, turning frequently. Serve with a salad.
To provide
3–4 Russian pounds of beef fillet ¼ Russian pound of bacon fat and 1–2 spoonfuls of butter | ½–1 glass of wine and 1–2 lumps of sugar ½ spoonful of flour, vinegar and salt |
Original source: Read Russian recipe No. 788. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.