The 1901 Cookbook Archive
No. 792 — French-Style Roast Beef Fillet
English historical translation of Molokhovets recipe No. 792 from the 1901 Russian cookbook, retaining original methods and measures.
Beat a tender piece of beef thoroughly, salt and sprinkle with pepper. Roll into a cylinder, wrap in paper and tie.
Roast on a spit or tray, basting with butter and avoiding excessive cooking or loss of juices. Transfer to a dish, slice and garnish with fried potatoes.
Pour over rich sauce No. 470 or horseradish sauce No. 424, or offer the sardelle butter cited as No. 397.
To provide
3–4 Russian pounds of beef and ¼ pound of butter | 1½ Russian pounds of potatoes, salt and pepper |
Historical editorial note: The original's cross-reference No. 397 is retained as printed; other entries place sardelle butter nearby. The cooking directions do not establish safe doneness.
Original source: Read Russian recipe No. 792. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.