No. 887 — Veal Breast with Root Vegetables
English historical translation of Molokhovets recipe No. 887 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the breast according to the general note. Take it from the press, cut lengthwise along the bones, then cut each section across. Sprinkle with salt, pepper and flour.
Shred one onion and fry lightly in two spoonfuls of butter. Add the breast, pour in a little broth, cover and braise over low heat, stirring frequently.
When lightly browned, add about two glasses of broth and ½ glass of sour cream.
Add root vegetables that have first been briefly boiled and cut into pieces, together with a bunch of herbs; simmer until tender. Add briefly boiled potatoes fifteen minutes before the dish is ready.
Add another ½–1 glass of sour cream and bring briefly to the boil. Serve in a deep dish, sprinkled with parsley.
The sauce should be as thick as sour cream. If it is too thin, stir in a little flour mixed with butter and bring once more to the boil.
To provide
3–4 Russian pounds of veal breast and ¾ Russian pound of turnips ½ Russian pound each of carrots and potatoes A bunch of herbs and 1 onion | About 2 glasses of broth 1–1½ glasses of sour cream Salt, pepper and parsley |