No. 857 — Roast Veal with Cherries
English historical translation of Molokhovets recipe No. 857 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a fricandeau from the hindquarter of veal. With the tip of a knife, make twenty to thirty holes and put one or two pitted cherries into each, studding the entire piece.
Place in a sauté pan, pour over butter and sprinkle lightly with crushed cardamom and cinnamon. Put into the oven.
When browned, baste again with butter, dust with flour, return to the oven and cover with a lid.
When half cooked, add ½ glass of Madeira, ½ glass of cherry syrup, one glass of broth and some butter. Continue cooking covered, basting frequently, until the veal is done.
Place on a dish and pour over the same sauce, adding a few more spoonfuls of broth if needed.
To provide
3–4 Russian pounds of veal 1½ glasses, or ½ Russian pound, of cherries 2 cardamom seeds ½ teaspoon of cinnamon | ½ glass of Madeira ½ glass of cherry syrup 2 spoonfuls of butter 1 spoonful of flour and salt |