The 1901 Cookbook Archive
No. 865 — Veal Chops with Sour Cream and Anchovies
English historical translation of Molokhovets recipe No. 865 from the 1901 Russian cookbook, retaining original methods and measures.
Fry the trimmed veal chops as in the introductory note.
Add a spoonful of vinegar to the butter in which the chops fried, along with cleaned, soaked anchovies or herring cut into long strips.
Bring the sauce to a thorough boil and pour it over the chops.
To provide
9 veal chops and 2 spoonfuls of butter 2 eggs and 5–6 rusks | 2 spoonfuls of sour cream 2 herring or anchovies, and vinegar |
Historical editorial note: The sour cream is named in the title and ingredients, but the original method does not specify when to add it.
Original source: Read Russian recipe No. 865. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.