The 1901 Cookbook Archive
No. 935 — Novorossiysk-Style Mutton Roast in a Sealed Pot
English historical translation of Molokhovets recipe No. 935 from the 1901 Russian cookbook, retaining original methods and measures.
Take a rack of mutton, separate each rib with its meat and chop off the long end of the bone.
Prepare vegetables as for jardinière No. 694. Layer them in a cooking pot with the mutton ribs, making sure to add salt.
Seal the pot with dough and bake in the oven until thoroughly cooked and tender.
Offer melted butter separately, unless the ribs are fatty enough to make it unnecessary.
To provide
6–9 mutton ribs 2 glasses of rye flour | Optional: 2–3 spoonfuls of butter and Vegetables for jardinière No. 694 |
Historical editorial note: The historic source gives no specific oven temperature or cooking duration. The dough is used to seal the cooking vessel.
Original source: Read Russian recipe No. 935. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.