No. 948 — Ragout of Mutton Breast with Root Vegetables
English historical translation of Molokhovets recipe No. 948 from the 1901 Russian cookbook, retaining original methods and measures.
Wash the raw breast and cut into several pieces. Sprinkle with salt, pepper and flour.
Shred one onion and fry lightly in butter. Immediately add the breast, pour over a glass of broth, cover and stew, scraping and stirring the bottom frequently with a spatula.
When the meat has browned lightly, pour in enough broth to cover it, and add fresh sour cream, blanched sliced carrots and turnips, and a bunch of herbs.
Simmer over low heat until done. About a quarter of an hour before serving, add potatoes that have been boiled in salted water.
Transfer to a deep serving dish and sprinkle with fresh parsley and dill.
Optionally surround the ragout with croutons of Polish white bread: cut into thin half-slices, butter one side and dry in the oven.
To provide
2–3 Russian pounds of mutton breast and ½ glass of flour Pepper, salt and 1 onion A bunch of parsley | Celery, leek and 1 glass of sour cream ½ Russian pound of unpeeled turnips ½ Russian pound of unpeeled carrots |