The 1901 Cookbook Archive
No. 860 — Veal in Dark Sauce with Morels and Tarragon Vinegar
English historical translation of Molokhovets recipe No. 860 from the 1901 Russian cookbook, retaining original methods and measures.
Soak a forequarter of veal in salted water, drain and cut into slices. Roll each slice in flour and brown lightly in butter in a saucepan.
Pour in three glasses of broth, add three onions, salt to taste and fifteen allspice berries. Simmer until the meat is cooked.
Add a generous handful of dried morels and ½ cup of good tarragon vinegar, bring to the boil and serve.
To provide
3 Russian pounds of tender veal and ¼ Russian pound of butter 3 onions and 15 allspice berries | A handful of dried morels ¼–½ cup of tarragon vinegar |
Historical editorial note: The original adds dried morels late in cooking; modern preparation requires properly identifying and thoroughly cooking wild mushrooms.
Original source: Read Russian recipe No. 860. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.