The 1901 Cookbook Archive
No. 877 — Zrazy Made from Leftover Veal
English historical translation of Molokhovets recipe No. 877 from the 1901 Russian cookbook, retaining original methods and measures.
Finely mince leftover roast or boiled veal. For each Russian pound of meat, use ½ Russian pound of butter. Fry a finely chopped, mashed onion in the butter, add the veal, then stir in a grated three-kopeck bread roll, salt, a little pepper and two eggs.
Mix well and form little rolls like zrazy. Dip in egg mixed with water, coat in breadcrumbs and fry in a sauté pan in very hot butter over high heat until golden brown.
When nearly done, add leaves of fresh parsley to the pan, fry them lightly and scatter them over the zrazy arranged on a dish. Serve with carrot, pea or spinach sauce, or another vegetable sauce.
Historical editorial note: The original uses already cooked veal; its generous butter allowance is retained as printed.
Original source: Read Russian recipe No. 877. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.