The 1901 Cookbook Archive
No. 811 — Beefsteak with Piquant Sauce
English historical translation of Molokhovets recipe No. 811 from the 1901 Russian cookbook, retaining original methods and measures.
Put a small commercial jar of capers, a similar jar of olives, a small box of champignons and a small piece of concentrated dried broth into a saucepan.
Add six spoonfuls of strong hot broth, a dessertspoon of fresh butter and about ten peeled raw shallots or small pickling onions. Simmer for ten minutes.
Add prepared, fried but unsalted half-pound pieces of prime fillet. Salt, season with a little ground white allspice and simmer about five minutes more. Serve immediately.
Historical editorial note: The original describes short cooking of partly fried beef; check doneness using modern safe standards.
Original source: Read Russian recipe No. 811. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.