The 1901 Cookbook Archive
No. 873 — Minced Veal Cutlets Baked with Rice
English historical translation of Molokhovets recipe No. 873 from the 1901 Russian cookbook, retaining original methods and measures.
Place a rim of pastry around a deep earthenware or silver dish, brush it with the butter in which the cutlets were fried and sprinkle with breadcrumbs.
Lay out fried minced veal cutlets prepared as in the general note, separating each with loose rice previously cooked in rich broth.
Drizzle with butter and put in the oven for half an hour.
Just before serving, add a little white sauce No. 439 and offer the remaining sauce separately in a sauceboat.
To provide
2 Russian pounds of veal and 2–8 allspice berries ½ French white loaf and 1 egg 5–6 rusks, salt and 2 spoonfuls of butter | 1 glass of rice For sauce, see No. 489 |
Historical editorial note: The source supplies refer to sauce No. 489 but the method names No. 439. Both readings are preserved.
Original source: Read Russian recipe No. 873. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.