No. 806 — Oven-Roasted Beef, Another Method
English historical translation of Molokhovets recipe No. 806 from the 1901 Russian cookbook, retaining original methods and measures.
For another version, take the outer roast-beef cut with its bones, trim excess fat and separate the meat from the bones so the meat is one even piece.
Tie the meat into its original shape with thick thread, wash, dry, salt and set on a roasting tray. Pour over fat skimmed from broth. Put the bones on the same tray, also moistened with broth fat, and roast in a hot oven for about 1½–2 hours.
Leave the roast to rest for a quarter of an hour, untie and cut across the grain, slightly diagonally, into thin, even, long slices. Arrange them on the roasted bone, transfer to a serving dish and garnish.
For an ordinary meal, the bones need not be roasted; they can be chopped and used for shchi. Even roasted leftover bones can be used next day for rassolnik or potato purée soup. See No. 805 and the general note.