No. 794 — Portuguese-Style Beef
English historical translation of Molokhovets recipe No. 794 from the 1901 Russian cookbook, retaining original methods and measures.
Keep a tender piece of beef from the edge cut in a cold place, then lard with bacon fat, salt and sprinkle with pepper, cloves and fine rye flour.
Roast on a spit while basting with butter, or on a gridiron. When the flour browns, transfer to a saucepan, pour over vinegar or gooseberry juice and water, and add one whole onion, two spoonfuls of capers and lemon zest.
Stew until tender. Garnish with potato croquettes No. 628 made from half the stated amount, macaroni with Parmesan, stewed mushrooms or Brussels sprouts.
To provide
3–4 Russian pounds of beef and ¼ pound of bacon fat 2 spoonfuls of rye flour and ⅛ pound of butter ¼ glass of vinegar or gooseberry juice | 2 spoonfuls of capers 1 onion and lemon zest Pepper and cloves |