No. 879 — Boiled and Fried Veal Breast with Brown Sauce
English historical translation of Molokhovets recipe No. 879 from the 1901 Russian cookbook, retaining original methods and measures.
Take a breast of veal, chop through its ribs, wash and lower it into boiling broth or salted boiling water. Bring to the boil, take it out and put it into cold salted water.
In a separate saucepan combine ½ glass of wine, about two spoonfuls of vinegar, two glasses of veal broth and a bunch of herbs. Add three onions studded with nine cloves, a few seeded lemon slices and one or two bay leaves, then add the whole breast.
Boil until soft, remove, press under a weight, cool and cut into elongated pieces. Dip each piece in egg, coat with breadcrumbs and fry in butter on both sides.
For the sauce, brown a spoonful of flour in the pan used for frying the veal. Thin with its cooking broth, boil and add two or three pieces of sugar.
Caramelize another two moistened pieces of sugar, dilute with a spoonful of broth and add to the sauce to taste. Boil and strain, add ½ glass of raisins and bring to the boil once more before pouring over the veal.
To provide
1 large breast of veal ½ glass of wine, vinegar and salt 2–3 onions and 6–8 cloves 1 bay leaf | 4–6 rusks and ¼ Russian pound of butter 1 spoonful of flour and ½ glass of raisins ¼ Russian pound of sugar |