The 1901 Cookbook Archive
No. 950 — Roast Mutton Breast
English historical translation of Molokhovets recipe No. 950 from the 1901 Russian cookbook, retaining original methods and measures.
Take an entire half of a mutton breast, wash and rub with salt.
Place on a baking sheet, brush with a spoonful of butter and put into a hot oven approximately an hour and a half before serving.
Once browned, lower the heat and baste with the pan juices every ten minutes.
The breast may first be stuffed with fully cooked, firm buckwheat kasha.
Historical editorial note: The cooking times are historical indications, not substitutes for modern safe meat-temperature checks.
Original source: Read Russian recipe No. 950. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.