The 1901 Cookbook Archive
No. 826 — Beef Chops Braised with Wine
English historical translation of Molokhovets recipe No. 826 from the 1901 Russian cookbook, retaining original methods and measures.
Take beef from the rib-chop section and divide it so that each chop retains a bone. Beat, salt and pepper, then coat each chop with flour.
Fry on both sides in butter, transfer to a saucepan, add ½ glass of wine and 1½ glasses of broth and simmer until tender.
Shortly before serving, add several seeded lemon slices.
For the garnish, boil a few small onions in water, peel them, cover with broth and stew with a spoonful of butter until soft.
To provide
3–4 Russian pounds of beef, salt and pepper 2 spoonfuls of flour and ⅓ lemon | 2–3 spoonfuls of butter and ½ glass of wine 10–12 small onions |
Original source: Read Russian recipe No. 826. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.