No. 930 — Roast Mutton with Small Onions or Shallots
English historical translation of Molokhovets recipe No. 930 from the 1901 Russian cookbook, retaining original methods and measures.
Wash and pound a piece of mutton fillet or hindquarter flesh, rub with salt and braise until half cooked in a saucepan with root vegetables and spices, covered with vinegar diluted equally with water.
Remove and sprinkle with grated bread or flour. Melt a piece of butter in a saucepan, add the meat and cook until tender, gradually adding broth from its first cooking.
Peel shallots and braise them in the same saucepan with the mutton. Arrange the small onions around the roast to serve.
To provide
3 Russian pounds of boneless mutton and 1 carrot ½ parsley root and ½ celery root 1 onion and 2–3 bay leaves | 15–20 allspice berries and vinegar Salt and ½ French roll, or 1 spoonful of flour 1–2 spoonfuls of butter and 2 glasses of shallots |