No. 880 — Boiled Veal Breast with White Raisin Sauce
English historical translation of Molokhovets recipe No. 880 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a breast of veal and cut into sections of two ribs each. Lower into salted boiling water, bring briefly to the boil and skim. Remove and wash immediately in cold water.
Season with salt, pour over the same strained broth and cook until tender with root vegetables and spices.
Lightly brown ½ glass of flour in one spoonful of butter, thin with three to four glasses of strained veal broth and bring to the boil several times.
Add ½ glass of sorted sultanas scalded with boiling water, several seeded lemon slices, one or two pieces of sugar and ¼ glass of table wine.
Place the veal in the sauce and bring once more to the boil.
To provide
1 breast of veal or 3 Russian pounds of veal From the forequarter shoulder ½ celery root and ½ leek ½ parsley root 1 bay leaf | Optional: 5 allspice berries 1 spoonful of butter and ½ glass of flour ½ glass of sultanas 1 small glass of table wine and ¼ lemon 1–2 pieces of sugar |