The 1901 Cookbook Archive
No. 947 — Mutton Breast with Turnips
English historical translation of Molokhovets recipe No. 947 from the 1901 Russian cookbook, retaining original methods and measures.
Cover three Russian pounds of mutton breast with water, bring to the boil and carefully remove the scum.
Salt and add the root vegetables and turnips cut into small cubes. Cook until tender.
When ready, add ½ spoonful of butter mixed with ½ spoonful of flour and bring to the boil twice.
Add parsley and dill, arrange the vegetables on a serving dish with the breast around them and, if liked, sprinkle with crushed pepper.
To provide
3 Russian pounds of mutton breast 5–6 turnips, 1 leek and 1 parsley root 1 onion and ½ spoonful of butter | ⅛ spoonful of flour Parsley and dill Salt and 5–6 black peppercorns |
Historical editorial note: The ingredient table gives ⅛ spoonful of flour while the method specifies ½ spoonful.
Original source: Read Russian recipe No. 947. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.