The 1901 Cookbook Archive
No. 850 — Ragout from Leftover Roast Veal
English historical translation of Molokhovets recipe No. 850 from the 1901 Russian cookbook, retaining original methods and measures.
Chop the bones from a leftover roast and put them in a saucepan with the remaining roasting juices. Add a little boiling water, ½ spoonful of butter, two or three crusts of sweet-and-sour bread, ⅛ Russian pound of washed currants and one or two spoonfuls of vinegar or lemon juice.
Cook thoroughly, then take out the bones. Add the remaining roast veal cut into small cubes to the sauce, bring briefly to the boil and place in a deep dish.
Garnish with croutons, No. 217.
Historical editorial note: Use safely refrigerated leftovers and reheat thoroughly; the original gives no modern storage limits.
Original source: Read Russian recipe No. 850. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.