The 1901 Cookbook Archive
No. 870 — Ordinary Minced Veal Cutlets
English historical translation of Molokhovets recipe No. 870 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the minced veal cutlets in every respect as described in the cookbook's general note.
Serve with their own pan juices or brown sauces Nos. 405, 406 or 407, with boiled or fried potatoes, spinach or sorrel sauce, carrot sauce, champignon sauce, beetroot sauce, dried peas as in No. 511, fresh stewed mushrooms from Nos. 715–719, or dried-mushroom sauce No. 713, and similar garnishes.
To provide
2 Russian pounds of veal shoulder and ¼ Russian pound of butter ⅛–½ Russian pound of veal kidney fat 1–2 eggs and 4–6 rusks | Salt and pepper One three-kopeck French bread roll 1 glass of milk or cream |
Historical editorial note: The source explicitly refers to its general preparation note rather than repeating the minced-cutlet method.
Original source: Read Russian recipe No. 870. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.