The 1901 Cookbook Archive
No. 832 — Three-Meat Roulade with White-Bread Filling
English historical translation of Molokhovets recipe No. 832 from the 1901 Russian cookbook, retaining original methods and measures.
Scrape equal amounts of raw beef, veal and pork so the combined weight is about 2 Russian pounds. Spread the mixture on a wet napkin as in No. 831.
Remove the crust from a five-kopeck French bread roll and soak the crumbled crumb in a glass of milk or cream.
Add ⅛ Russian pound of veal kidney fat, trimmed and finely chopped, two eggs, salt, pepper, nutmeg and chopped dill or parsley. Mix thoroughly.
Spread this filling over the meat, roll it into a cylinder and continue according to No. 831.
Original source: Read Russian recipe No. 832. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.