The 1901 Cookbook Archive
No. 883 — Veal Breast or Veal in Sour-Cream Sauce
English historical translation of Molokhovets recipe No. 883 from the 1901 Russian cookbook, retaining original methods and measures.
Boil veal breast or veal according to the cookbook's general note.
Put the cooked meat into the prepared sour-cream sauce from No. 422, bring once to the boil and serve.
To provide
1 large breast of veal or 3 Russian pounds of veal 1 carrot, ½ parsley root and ½ celery root ½ leek and optionally 1 onion Optional: 1–2 bay leaves 5–10 allspice berries | For the sauce, No. 422 1 spoonful of butter and ½ glass of flour 1–1½ glasses of sour cream and herbs Optional: 15–20 pickled gooseberries |
Historical editorial note: The Russian entry gives only a cross-reference for preparing its sour-cream sauce; no additional directions have been invented.
Original source: Read Russian recipe No. 883. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.