The 1901 Cookbook Archive
No. 852 — Larded Roast Veal on a Spit
English historical translation of Molokhovets recipe No. 852 from the 1901 Russian cookbook, retaining original methods and measures.
Take a fricandeau cut from a good, large and fatty hindquarter of veal. Soak in milk for two hours, wash in water, squeeze and dry.
Salt and lard it with strips of pork fat. Roast on a spit, basting with butter that drips into a pan placed underneath.
When browned all over and cooked, sprinkle with breadcrumbs, place on a dish, pour over the collected juices and serve with salad.
To provide
3–4 Russian pounds of veal (milk for soaking) | ⅛–¼ Russian pound of pork fat and 1 spoonful of butter |
Original source: Read Russian recipe No. 852. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.