No. 934 — Turkish-Style Mutton with Pickled Cucumbers
English historical translation of Molokhovets recipe No. 934 from the 1901 Russian cookbook, retaining original methods and measures.
Line the bottom and sides of a saucepan with thin slices of fresh, unsmoked pork fat. Add three medium onions, sliced, then three Russian pounds of mutton from the fleshy hindquarter.
Add two carrots, two parsley roots, two celery roots, one teaspoon of caraway, five bay leaves, twenty peppercorns, two cloves and a piece of ginger about the size of a thimble. Salt.
Cover the meat with beer vinegar diluted with an equal quantity of water. Put on the lid and boil until the mutton is tender.
Remove and slice the meat. Strain the broth through a sieve, skim the fat and add a spoonful of flour previously fried in a spoonful of butter.
Add two glasses of pickled cucumbers cut into long pieces, bring to the boil so the cucumbers cook, and pour the sauce over the sliced mutton.
To provide
3 Russian pounds of tender mutton ½ Russian pound of fresh pork fat 3 onions and 2 carrots 2 parsley roots and 2 celery roots 1 teaspoon of caraway | 6 bay leaves 20 peppercorns and 2 cloves A piece of ginger ½ bottle of beer vinegar 1 spoonful of flour, 1 spoonful of butter and 5 pickled cucumbers |