No. 797 — Viennese-Style Beef Fillet
English historical translation of Molokhovets recipe No. 797 from the 1901 Russian cookbook, retaining original methods and measures.
Trim sinews and excess fat from the fillet, place in a stoneware bowl and cover with vinegar diluted with equal water and spices. Marinate for three or four days.
Remove, lard with bacon fat, rub with salt and coat in flour. Roast on a spit over strong heat, basting first with butter and towards the end with sour cream.
Catch the drippings in a sauté pan, add ½ spoonful of flour and two or three spoonfuls of sour cream, boil and pour over the plated beef. Garnish with potatoes; serve salad separately.
To provide
3–4 Russian pounds of fillet Vinegar No. 3575 (Part II) and salt ¼ pound of bacon fat and 2 spoonfuls of flour | 1 spoonful of butter and ½ glass of sour cream 2 Russian pounds of potatoes and 1–2 spoonfuls of butter |