No. 875 — Fried Veal Patties with Creamed Root Vegetables
English historical translation of Molokhovets recipe No. 875 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop the veal with kidney fat and half a French white loaf soaked in milk. Add salt, allspice, nutmeg and one or two eggs.
Shape fairly large, flat rounds, coat in egg and breadcrumbs and fry in hot butter in a pan.
Boil carrots or turnips in salted water, cut into long pieces and transfer to a saucepan. Sprinkle with flour, add butter, one glass of cream, parsley and dill, and stew until tender.
Serve the root vegetables with the veal patties. Alternatively serve with beetroot sauce, No. 586 as printed in the original, or with sorrel, spinach and similar sauces, Nos. 585–586.
To provide
2 Russian pounds of veal ¼ Russian pound of kidney fat ½ French white loaf Salt, allspice and nutmeg | 2 Russian pounds of carrots or turnips ½ spoonful of flour and ½ spoonful of butter 1 glass of cream and parsley Dill and salt |