No. 913 — Ragout from Leftover Roast Veal
English historical translation of Molokhovets recipe No. 913 from the 1901 Russian cookbook, retaining original methods and measures.
In a saucepan fry one spoonful of flour in one tablespoon of butter, stirring. Dilute with one to one and a half glasses of broth or boiling water, adding the juices left from the roast.
Add two or three pickled cucumbers cut into pieces, or two or three tart apples cut in the same way, and bring to the boil.
Add the leftover roast veal, cut into pieces, salt to taste, bring to the boil twice and serve.
To provide
1 set of veal offal and 1 onion ¾ Russian pound of assorted root vegetables A bunch of herbs 1–2 bay leaves and 2–4 peppercorns | 1 spoonful of butter and ½ glass of broth 1 onion and spring onions 1 glass of sour cream 6 eggs, salt and pepper |