The 1901 Cookbook Archive
No. 856 — Roast Veal with Caviar Sauce
English historical translation of Molokhovets recipe No. 856 from the 1901 Russian cookbook, retaining original methods and measures.
Lard a piece of veal with thin strips of pork fat. Line the bottom of a saucepan with thin slices of pork fat and root vegetables, and lay the veal on top.
Add 1½ glasses of broth, ¾ glass of wine, a little bay leaf, allspice, cloves and lemon zest. Cover and braise until tender.
Transfer to a dish, cut into slices and pour over the caviar sauce from No. 429.
To provide
3–4½ Russian pounds of veal ¼–⅓ Russian pound of pork fat or butter 1 onion, 1 carrot and 1 parsley root | Celery and 3–4 bay leaves 10–15 allspice berries and 3–4 cloves Zest of ⅛ lemon and ¼ glass of wine |
Historical editorial note: The quantities of wine in the directions (¾ glass) and ingredient list (¼ glass) differ in the original.
Original source: Read Russian recipe No. 856. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.