The 1901 Cookbook Archive
No. 793 — Roast Beef with Omelet, Used on Hunting Trips
English historical translation of Molokhovets recipe No. 793 from the 1901 Russian cookbook, retaining original methods and measures.
Make an omelet from six eggs with cooked shredded ham, green onion and butter.
Beat a tender piece of beef from the edge cut with a rolling pin into a large thin sheet resembling zrazy. Salt, pepper and spread the omelet over the meat.
Roll into an oblong loaf shape and place in the oven surrounded by small pieces of bacon fat or butter.
Slice before serving and pour over rich sauce No. 470.
To provide
3 Russian pounds of tender beef and 6 eggs ½ spoonful of butter and green onion ½ Russian pound of cooked ham, salt and pepper | ¼ Russian pound of bacon fat or butter Rich sauce No. 470 |
Historical editorial note: Egg-and-meat filling requires safe modern cooking temperatures, not just an appearance check.
Original source: Read Russian recipe No. 793. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.