No. 965 — Buzhenina: Roast Ham of Young Pork
English historical translation of Molokhovets recipe No. 965 from the 1901 Russian cookbook, retaining original methods and measures.
Buzhenina is a ham from a young pig, roasted like other joints on a baking sheet supported by two wooden splinters laid crosswise.
Before putting it into a hot oven, rub with butter, sprinkle with spices and finely chopped shallots, add two or three spoonfuls of water beneath and pierce the pork in several places.
Once browned all around, lower the heat and baste with the collected juices every ten to fifteen minutes, piercing with a fork.
The source estimates an hour and a half to two hours of roasting, depending on size.
Some cooks baste with tarragon vinegar. Others, after roasting, skim the fat from the sauce and add Madeira, or put two or three finely chopped apples into the sauce and roast them with it, then mash them into the gravy.
Serve the gravy very hot, with boiled potatoes and whole onions roasted in the meat juices.
To provide
3–4 Russian pounds of pork 6–12 onions or shallots | 5–10 allspice berries and 5–10 black peppercorns 2–3 bay leaves, optionally 2 apples Optional tarragon vinegar or Madeira |