No. 882 — Boiled Veal Breast with English Soya and Gherkins
English historical translation of Molokhovets recipe No. 882 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the veal breast as described in the introductory note and remove the bones.
Take two glasses of its broth and stir in a spoonful of flour mixed with a spoonful of butter. Bring to the boil and add two or three pieces of sugar and a piece of concentrated dried stock.
Soak ½ glass of gherkins first if they are too sour, quarter each one and add them to the sauce.
Pour in about two spoonfuls of English soya, the period's concentrated condiment, and finally ½ glass of Sauternes wine. Bring briefly to the boil and pour over the breast arranged on a dish.
To provide
Veal breast and 1 spoonful of butter 1 spoonful of flour and 2–3 pieces of sugar ½ glass of Sauternes | 2 lots of concentrated dried stock ½ glass of gherkins 2 spoonfuls of English soya |