No. 855 — Roast Veal with Macaroni
English historical translation of Molokhovets recipe No. 855 from the 1901 Russian cookbook, retaining original methods and measures.
Roast the hind or forequarter of veal in the usual way with a spoonful of butter, then cut into large flat slices, salt and season lightly with pepper.
Arrange on an iron baking sheet greased with ½ spoonful of butter. Boil ½ Russian pound of macaroni in salted water and drain.
Mix the macaroni with a spoonful of melted butter, a little grated cheese and one egg. Spread over the veal slices and bake in a hot oven for fifteen to twenty minutes.
Finely chopped boiled ham may also be mixed into the macaroni.
Transfer to a serving dish and pour over the rich lemon sauce, No. 470.
To provide
3–4½ Russian pounds of veal ½ Russian pound of macaroni, salt and allspice 2–3 spoonfuls of grated cheese and 1 carrot 1 parsley root | 3 spoonfuls of butter Optional: ½ Russian pound of ham |