No. 819 — Zrazy à la Nelson
English historical translation of Molokhovets recipe No. 819 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop a piece of beef, preferably from the outer fillet, beat in two or three eggs and spread the mixture on a board into a large thin round about the thickness of a little finger.
Boil the mushrooms and chop them finely. Add cooked, finely chopped pork fat, two chopped onions fried in butter and three spoonfuls of grated bread. Season with salt and pepper.
Spread the filling over the meat, roll it into a cylinder and braise in a saucepan with butter.
Before serving, cut into seven or eight pieces and pour over strained cooking juices diluted with broth.
To provide
3 Russian pounds of beef and 3 eggs ⅛ Russian pound of mushrooms and 2 onions 1–2 spoonfuls of butter | 3 spoonfuls of grated bread Salt and pepper ¼ Russian pound of pork fat |