No. 988 — Roast Fillets of Chamois, Elk or Wild Boar
English historical translation of Molokhovets recipe No. 988 from the 1901 Russian cookbook, retaining original methods and measures.
Bring four or five glasses of vinegar to the boil with the spices specified in No. 3575, cool and pour over a well-pounded, pork-fat-larded fillet of chamois or elk for several hours.
Take the meat out, dry it and roast on a spit until half cooked.
Transfer to a saucepan lined with thin slices of pork fat or butter. Add two onions, seedless lemon slices, four or five cloves, root vegetables, a piece of concentrated dried stock and, optionally, chervil, tarragon, parsley, green onion and cress.
When browned, add ½ glass of red wine, a spoonful of vinegar and about two glasses of broth or water, a little at a time, covering tightly between additions. Braise until tender.
Serve with the strained cooking sauce. Optionally add three truffles or ½ spoonful of period soya.
For the accompanying red cabbage, melt two spoonfuls of butter in a saucepan. Add a finely shredded head of red cabbage that has been salted and squeezed, two lumps of sugar, four or five cloves and a piece of concentrated dried stock.
Cover and cook, stirring to prevent burning. When soft, add ½ glass of French table wine, bring to the boil twice more and serve the cabbage with the roast.
To provide
3–4 Russian pounds of chamois or elk fillet About 1½ bottles of spiced vinegar, No. 3575 ⅛ Russian pound of pork fat or 1–2 spoonfuls of butter 2 onions and ½ lemon 4–5 cloves and ½ parsley root ½ carrot and 1½ lots of dried stock | ½ glass of red wine Optional: 3 truffles and salt 1½ Russian pounds of red cabbage 2 spoonfuls of butter and 4–5 cloves 1 lot of dried stock ½ glass of French table wine |