No. 837 — Breakfast Ragout from Leftover Roast or Boiled Beef
English historical translation of Molokhovets recipe No. 837 from the 1901 Russian cookbook, retaining original methods and measures.
Trim the cooked meat from the bones and cut it into small, even cubes. Chop the bones and cover with six glasses of broth or boiled water; boil thoroughly and strain.
Brown half a spoonful of flour in one spoonful of butter, dilute with this broth and add the diced meat.
Add one or two large tart apples cut in cubes, six to eight peeled potatoes, or, in place of the apples, peeled salted cucumbers cut into cubes, together with a bunch of herbs.
Boil for at least twenty minutes and serve in a small, deep dish.
To provide
2 Russian pounds of leftover meat with bones ½ spoonful of flour A bunch of herbs | 1 spoonful of butter 1–2 tart apples Or 2–3 salted cucumbers |