The 1901 Cookbook Archive
No. 951 — Boiled Mutton Breast with Caraway Sauce
English historical translation of Molokhovets recipe No. 951 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the mutton breast in salted water with root vegetables until tender.
Melt one spoonful of butter and brown a spoonful of flour in it, stirring continuously.
Add a spoonful of caraway seeds and a spoonful of sugar. Thin with the broth in which the breast was boiled, then add about two spoonfuls of vinegar.
Bring to the boil. When the sauce has thickened, pour it over the meat arranged on a serving dish.
To provide
1 mutton breast, 1 carrot and ½ parsley root ½ celery root and ½ leek 2 onions and salt | For the sauce: 1 spoonful of butter and 1 spoonful of flour 1 spoonful of caraway, 1 spoonful of sugar and vinegar |
Original source: Read Russian recipe No. 951. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.