No. 931 — Mutton Fillet with a Choice of Sauces
English historical translation of Molokhovets recipe No. 931 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the outer membrane from a mutton fillet or boneless hindquarter. Salt it, lard with thin strips of pork fat, drizzle with Provençal olive oil and surround with sliced onion, parsley, bay leaf and allspice. Cover and, as directed in the original, leave for twelve hours.
About two hours before serving, transfer to a small baking sheet, pour over butter or oil and put into a hot oven.
Once browned, reduce the heat, add broth and baste every ten to fifteen minutes with the juices until the fillet is done.
Transfer to a platter, slice and garnish with a vegetable purée. Skim fat from the juices, add water or broth, bring to the boil and serve separately.
The author also suggests the following sauces:
Anchovy sauce, No. 411.
Rich sauce, No. 470.
Caviar sauce, No. 429.
Redcurrant sauce, No. 428.
Cherry sauce, No. 427.
Onion-and-caraway sauce, No. 418.
Small-onion sauce, No. 420.
Mustard sauce with Madeira, No. 476.
Salted-cucumber sauce, No. 404 (the source has a typographical mark before 404).
Sour-cream sauce, No. 409.
Ordinary sauce, No. 399.
Essence-based sauces, Nos. 392–396.