No. 953 — Boiled Mutton in Wine Sauce
English historical translation of Molokhovets recipe No. 953 from the 1901 Russian cookbook, retaining original methods and measures.
Cut a piece of mutton from the forequarter into portions. Bring to the boil twice, rinse in cold water and return to the strained cooking broth.
Boil until tender with salt, three onions, bay leaves and allspice.
Melt one spoonful of butter, fry a spoonful of flour and thin with broth. Add a little lemon juice, put the mutton in the sauce and bring to the boil.
Finally add table wine and two or three pieces of sugar. Shortly before serving, beat egg yolks into the sauce and warm gently.
Pour the sauce over the meat on a platter.
To provide
3 Russian pounds of mutton, 2 onions and salt 2–3 bay leaves 10–16 allspice berries | 1 spoonful of butter and 1 spoonful of flour ¼ lemon and ½–1 glass of table wine 2–3 pieces of sugar and 2–3 egg yolks |