No. 789 — Rolled Stewed Beef Stuffed with Veal and Omelet
English historical translation of Molokhovets recipe No. 789 from the 1901 Russian cookbook, retaining original methods and measures.
Trim the sinews from a fairly fatty fillet and beat it with a wooden pestle into a large flat sheet of beef.
Prepare the veal forcemeat No. 226 and mix with a few sliced truffles. Spread it over the beef, salt and cover with small slices of ham. Add another layer of forcemeat, then an omelet made from three eggs and ½ spoonful of butter.
Roll into a cylinder, wrap in a clean cloth and tie with string. Line a saucepan with beef trimmings, slices of bacon fat, sliced roots and spices, set the roll on top and add enough water to cover.
Cover and stew until the meat browns slightly and becomes tender. Mix three glasses of its cooking stock with one spoonful of flour and ½ spoonful of butter, bring to the boil and strain. The sauce should be light brown.
Remove the cloth, transfer the roll to a dish and pour over the sauce. Garnish with marrow, small potatoes boiled in salted water then fried in butter, cooked balls of swede or pickled mushrooms.
To provide
2½ Russian pounds of beef and ¼ pound of bacon fat 1 carrot, 1 celery root and 1 parsley root 1 onion and 5–6 bay leaves 15–20 allspice berries and 1 spoonful of flour For the forcemeat: ¾ Russian pound of veal | ½ French white bread roll 1 onion and 1 egg 4–5 truffles Salt and pepper ¼ Russian pound of ham and 3 eggs ¼ Russian pound of butter |