No. 790 — Ordinary Roast Beef
English historical translation of Molokhovets recipe No. 790 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse three or four Russian pounds of beef from the edge cut in cold water. Put some beef fat on a roasting tray and place the meat over it.
Salt and scatter thin slices of carrot, onion, celery and parsley root over the meat. Add two bay leaves and several peppercorns, then begin roasting.
Pour in bread kvass a little at a time and move the tray into the oven. Turn the beef frequently, prick it and baste with kvass.
When cooked, pour all the juices into a small saucepan, cool slightly, skim the fat, rub through a sieve and add some stock. Slice the beef on a dish and pour a little sauce over it, serving the rest separately.
Other suitable sauces and garnishes are listed in No. 791.
To provide
3–4 Russian pounds of beef from the edge cut 1 bottle of bread kvass 1 carrot | 1 onion, 1 celery root and 1 parsley root A slice of black bread 2 bay leaves and 5–10 black peppercorns |