The 1901 Cookbook Archive
No. 804 — Roast Beef
English historical translation of Molokhovets recipe No. 804 from the 1901 Russian cookbook, retaining original methods and measures.
Trim the sinews from a fatty outer fillet or thick-edge cut. Rub with salt, sliced onion, bay leaves and lemon zest and leave for several hours.
Roast on a spit while basting with butter, transfer to a dish and pour over a little broth. When cool, cut into thick slices.
Just before serving dip the slices in melted butter and brown both sides on a hot frying pan or a grill over glowing coals.
Serve with fried potatoes, the juices caught during roasting and a salad.
To provide
3–4 Russian pounds of fillet 2 onions and 5–6 bay leaves | Zest from ½ lemon, 3 spoonfuls of butter and salt ½ garnets of potatoes |
Original source: Read Russian recipe No. 804. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.