No. 818 — Beef Layered Like Stuffed Zrazy
English historical translation of Molokhovets recipe No. 818 from the 1901 Russian cookbook, retaining original methods and measures.
Cut a piece of fillet beef into large slices for zrazy. Beat with a wooden mallet, then lightly with the blunt edge of a knife.
Finely chop one slice of beef, add a little fat and pound in a mortar. Mix in two eggs, three spoonfuls of grated bread, allspice and black pepper.
Spread this filling between the remaining slices, stacking one over another, and place a light weight on top.
Line the bottom of a saucepan with thin slices of pork fat, lay the stacked meat on them, brush with egg and sprinkle with breadcrumbs. Cover the top with more slices of pork fat or pour over butter, add a glass of broth and bake in the oven.
To serve, strain the pan juices, thin with broth and pour over the meat.
To provide
3 Russian pounds of beef from the fillet ¼ Russian pound of beef fat 2–3 eggs and 2 spoonfuls of grated bread | 5 allspice berries and 5 black peppercorns ⅛ Russian pound of pork fat or butter |