The 1901 Cookbook Archive
No. 851 — Another Ragout from Leftover Roast Veal
English historical translation of Molokhovets recipe No. 851 from the 1901 Russian cookbook, retaining original methods and measures.
Chop the bones from the leftover roast and cut the meat into small squares. Boil the bones in a small amount of water.
Fry ½ spoonful of crushed breadcrumbs in a spoonful of butter in a saucepan. Add the cold roasting juices and pour in 1½–2 glasses of strained veal broth.
Add three or four lemon slices without rind or seeds, or a spoonful of capers, or lemon juice, or apple soya (the source cites No. 3720-3).
Add the leftover veal pieces, bring to the boil and serve garnished with croutons, No. 217.
Historical editorial note: The unusual reference No. 3720-3 is retained exactly as printed in the source.
Original source: Read Russian recipe No. 851. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.