No. 949 — Mutton Breast in Sour-Cream and Gooseberry Sauce
English historical translation of Molokhovets recipe No. 949 from the 1901 Russian cookbook, retaining original methods and measures.
Wash 3–4 Russian pounds of mutton breast, divide into pieces and cover with cold water. Bring to the boil and skim, then wash the meat again.
Return to the strained broth and boil with pepper, bay leaf, onion, root vegetables and herbs until tender.
Mix one spoonful of butter with ½ glass of flour and thin with 1½ glasses of strained broth. Boil well, add 1–1½ glasses of sour cream and fifteen to twenty pickled gooseberries.
Add the cooked breast, bring briefly to the boil and serve in a small deep dish.
To provide
3–4 Russian pounds of mutton breast 1 onion and 1 carrot ¼ parsley root, ¼ leek and ¼ celery root A bunch of herbs 5–10 allspice berries | 1–2 bay leaves 1–1½ glasses of sour cream 1 spoonful of butter ½ glass of flour 16–20 gooseberries |