The 1901 Cookbook Archive
No. 991 — Hare Cutlets with Beetroot Sauce
English historical translation of Molokhovets recipe No. 991 from the 1901 Russian cookbook, retaining original methods and measures.
Skin the hare as described in the general note and remove the fillets. Cut each fillet into portions and pound with a wooden pestle.
Sprinkle with vinegar or lemon juice, salt, allspice and black pepper, and rub with Provençal olive oil.
Stack the cutlets on one another and leave for an hour and a half. Dip in egg, coat with breadcrumbs and fry in butter.
Serve with beetroot sauce.
To provide
2 hares, ½ lemon and vinegar 5 allspice berries and 5 black peppercorns | ½ small glass of Provençal olive oil and 2 eggs 4–5 rusks and 1½–2 spoonfuls of butter For sauce, see No. 686 |
Historical editorial note: The historical resting procedure does not specify refrigeration; use safe temperature control for raw game.
Original source: Read Russian recipe No. 991. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.