No. 854 — Amateur-Style Roast Veal Stuffed with Cheese and Herbs
English historical translation of Molokhovets recipe No. 854 from the 1901 Russian cookbook, retaining original methods and measures.
The original method directs the cook to salt a good, fatty calf hindquarter or fricandeau in the evening, sew it into a clean napkin or cloth and bury it in earth in a pit two arshins deep.
After twelve hours, the veal is unearthed and unwrapped, without washing. Grate about four glasses of homemade white cheese (No. 3648), not excessively fresh or fatty, and mix with several spoonfuls of sour cream and plenty of spring onion, dill and parsley.
Cut three deep slits in the veal down to the bone and fill them with the thick cheese mixture. Push slender birch splinters through the slits to hold the filling in place when the roast is turned.
Lard the meat with pork fat and roast on a spit, basting with butter and the juices collecting in the pan beneath.
Transfer to a serving dish, draw out the splinters, sprinkle with breadcrumbs and serve with a salad.
To provide
15–20 Russian pounds of veal ¾ Russian pound of pork fat 3–4 rusks or pieces of bread | 4 glasses of cheese 1 glass of sour cream Young green onions and dill Parsley |