The 1901 Cookbook Archive
No. 933 — Mutton in Sauce with Potatoes and Morels
English historical translation of Molokhovets recipe No. 933 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the leg and kidney-end section from a hindquarter of mutton so that they fit more easily into a saucepan. Cover with water and bring to the boil, removing the scum.
Add two onions cut in halves, one parsley root, one celery root, a little salt and pepper, and simmer until the kidney is soft.
Add about half a plateful of peeled potatoes and the same amount of cleaned morels.
Mix ½ spoonful of butter with one spoonful of flour, gradually thin with some broth, stir into the pot, bring to the boil and serve.
Historical editorial note: Wild morels require reliable identification and thorough cooking. The original's instruction to add cleaned morels late in the simmer is not a modern safety standard.
Original source: Read Russian recipe No. 933. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.