The 1901 Cookbook Archive
No. 927 — Roast Mutton with Buckwheat Kasha and Shallots
English historical translation of Molokhovets recipe No. 927 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare roast mutton as in No. 923, but first lard it with a small piece of garlic.
Separately cook a firm buckwheat kasha, No. 378. Arrange it around the roast on a platter and pour over the meat juices after skimming off excess fat.
Peel the shallots and roast them with the mutton. If there are many shallots, they may instead be offered separately in a sauceboat with the juices.
To provide
About 4½ Russian pounds of mutton 1 spoonful of butter and garlic | 1 Russian pound, or 2½ glasses, of buckwheat groats ¼–½ Russian pound of shallots |
Original source: Read Russian recipe No. 927. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.