Recipes Nos. 807–1006

No. 807 — Roast Beef on a SpitOriginal recipe No. 807 · 1901 No. 808 — EntrecôteOriginal recipe No. 808 · 1901 No. 809 — BeefsteakOriginal recipe No. 809 · 1901 No. 810 — Beefsteak, Another MethodOriginal recipe No. 810 · 1901 No. 811 — Beefsteak with Piquant SauceOriginal recipe No. 811 · 1901 No. 812 — Beefsteak from Second-Grade FilletOriginal recipe No. 812 · 1901 No. 813 — Hamburg-Style Breakfast Beefsteak, Individual PortionsOriginal recipe No. 813 · 1901 No. 814 — Beefsteak on a GridironOriginal recipe No. 814 · 1901 No. 815 — BastruliOriginal recipe No. 815 · 1901 No. 816 — Italian-Style Beef ZrazyOriginal recipe No. 816 · 1901 No. 817 — Beef Zrazy Stewed with Root VegetablesOriginal recipe No. 817 · 1901 No. 818 — Beef Layered Like Stuffed ZrazyOriginal recipe No. 818 · 1901 No. 819 — Zrazy à la NelsonOriginal recipe No. 819 · 1901 No. 820 — Minced Beef Zrazy with HorseradishOriginal recipe No. 820 · 1901 No. 821 — Minced Beef ZrazyOriginal recipe No. 821 · 1901 No. 822 — Lithuanian Zrazy Stuffed with Black BreadOriginal recipe No. 822 · 1901 No. 823 — Unstuffed Zrazy with Potatoes, Porridge and Other GarnishesOriginal recipe No. 823 · 1901 No. 824 — Klops, Braised Beef SlicesOriginal recipe No. 824 · 1901 No. 825 — Schnellklops, Quick Braised BeefOriginal recipe No. 825 · 1901 No. 826 — Beef Chops Braised with WineOriginal recipe No. 826 · 1901 No. 827 — Ordinary Minced Cutlets with Various SaucesOriginal recipe No. 827 · 1901 No. 828 — Cutlets Made with Beaten Egg WhitesOriginal recipe No. 828 · 1901 No. 829 — Minced Beef MeatloafOriginal recipe No. 829 · 1901 No. 830 — Minced Beef Meatloaf Covered with Potato MixtureOriginal recipe No. 830 · 1901 No. 831 — Beef Roulade Stuffed with Bread or Fresh MushroomsOriginal recipe No. 831 · 1901 No. 832 — Three-Meat Roulade with White-Bread FillingOriginal recipe No. 832 · 1901 No. 833 — Three-Meat Roulade without a Separate FillingOriginal recipe No. 833 · 1901 No. 834 — Fried Ox Brains with SauceOriginal recipe No. 834 · 1901 No. 835 — Boiled Brains in SauceOriginal recipe No. 835 · 1901 No. 836 — Boiled Brains with MorelsOriginal recipe No. 836 · 1901 No. 837 — Breakfast Ragout from Leftover Roast or Boiled BeefOriginal recipe No. 837 · 1901 No. 838 — Bigos from Leftover Beef and SauerkrautOriginal recipe No. 838 · 1901 No. 839 — Ox Tripe, Rolled and BakedOriginal recipe No. 839 · 1901 No. 840 — Ox Tripe in Sauce with Obalyanka GarnishOriginal recipe No. 840 · 1901 No. 841 — Tripe in Sour-Cream SauceOriginal recipe No. 841 · 1901 No. 842 — Fresh Ox TongueOriginal recipe No. 842 · 1901 No. 843 — Boiled Kidneys with SauceOriginal recipe No. 843 · 1901 No. 844 — Kidneys Braised in Sour CreamOriginal recipe No. 844 · 1901 No. 845 — Ox Kidneys Braised with Potatoes and Salted CucumbersOriginal recipe No. 845 · 1901 No. 846 — Fried Ox LiverOriginal recipe No. 846 · 1901 No. 847 — Braised Ox Liver with Currants and AppleOriginal recipe No. 847 · 1901 No. 848 — Salt Beef (Corned Beef)Original recipe No. 848 · 1901 No. 849 — Ordinary Oven-Roasted Veal on a Baking SheetOriginal recipe No. 849 · 1901 No. 850 — Ragout from Leftover Roast VealOriginal recipe No. 850 · 1901 No. 851 — Another Ragout from Leftover Roast VealOriginal recipe No. 851 · 1901 No. 852 — Larded Roast Veal on a SpitOriginal recipe No. 852 · 1901 No. 853 — Roast Veal with BéchamelOriginal recipe No. 853 · 1901 No. 854 — Amateur-Style Roast Veal Stuffed with Cheese and HerbsOriginal recipe No. 854 · 1901 No. 855 — Roast Veal with MacaroniOriginal recipe No. 855 · 1901 No. 856 — Roast Veal with Caviar SauceOriginal recipe No. 856 · 1901 No. 857 — Roast Veal with CherriesOriginal recipe No. 857 · 1901 No. 858 — Veal Roasted on a SpitOriginal recipe No. 858 · 1901 No. 859 — Gastronomic Veal with Sturgeon Caviar SauceOriginal recipe No. 859 · 1901 No. 860 — Veal in Dark Sauce with Morels and Tarragon VinegarOriginal recipe No. 860 · 1901 No. 861 — Gastronomic Veal Chops Wrapped in BeefOriginal recipe No. 861 · 1901 No. 862 — Veal Chops with Piquant Sardine SauceOriginal recipe No. 862 · 1901 No. 863 — Ordinary Breaded Veal ChopsOriginal recipe No. 863 · 1901 No. 864 — Veal Chops with BrainsOriginal recipe No. 864 · 1901 No. 865 — Veal Chops with Sour Cream and AnchoviesOriginal recipe No. 865 · 1901 No. 866 — Veal SchnitzelOriginal recipe No. 866 · 1901 No. 867 — Veal Escalopes, Cut Like BeefsteaksOriginal recipe No. 867 · 1901 No. 868 — Veal Chops in Paper PapillotesOriginal recipe No. 868 · 1901 No. 869 — Veal Chops with Mushrooms and MadeiraOriginal recipe No. 869 · 1901 No. 870 — Ordinary Minced Veal CutletsOriginal recipe No. 870 · 1901 No. 871 — Veal Cutlets in Puff PastryOriginal recipe No. 871 · 1901 No. 872 — Veal Cutlets with Sour-Cream or Milk BéchamelOriginal recipe No. 872 · 1901 No. 873 — Minced Veal Cutlets Baked with RiceOriginal recipe No. 873 · 1901 No. 874 — Fried Minced Veal Patties with Sour-Cream GravyOriginal recipe No. 874 · 1901 No. 875 — Fried Veal Patties with Creamed Root VegetablesOriginal recipe No. 875 · 1901 No. 876 — Veal Patties Layered with Lazanki NoodlesOriginal recipe No. 876 · 1901 No. 877 — Zrazy Made from Leftover VealOriginal recipe No. 877 · 1901 No. 878 — Roast Veal Breast Stuffed with BreadOriginal recipe No. 878 · 1901 No. 879 — Boiled and Fried Veal Breast with Brown SauceOriginal recipe No. 879 · 1901 No. 880 — Boiled Veal Breast with White Raisin SauceOriginal recipe No. 880 · 1901 No. 881 — Fricassée of Veal Breast or Shoulder with RiceOriginal recipe No. 881 · 1901 No. 882 — Boiled Veal Breast with English Soya and GherkinsOriginal recipe No. 882 · 1901 No. 883 — Veal Breast or Veal in Sour-Cream SauceOriginal recipe No. 883 · 1901 No. 884 — Boiled Veal Breast with Morel SauceOriginal recipe No. 884 · 1901 No. 885 — Boiled Veal Breast with Crayfish and CauliflowerOriginal recipe No. 885 · 1901 No. 886 — Boiled Veal Breast with Champignon SauceOriginal recipe No. 886 · 1901 No. 887 — Veal Breast with Root VegetablesOriginal recipe No. 887 · 1901 No. 888 — Boiled Veal Breast with Cream and Egg-Yolk SauceOriginal recipe No. 888 · 1901 No. 889 — Fried Calf's Head with Brown SauceOriginal recipe No. 889 · 1901 No. 890 — Boiled Calf's Head with White Sauce in a Vol-au-VentOriginal recipe No. 890 · 1901 No. 891 — Stuffed Calf's HeadOriginal recipe No. 891 · 1901 No. 892 — Boiled Calf's Head with Horseradish and Sour CreamOriginal recipe No. 892 · 1901 No. 893 — Calf's Head with Prune SauceOriginal recipe No. 893 · 1901 No. 894 — Calf's Head with Champignon SauceOriginal recipe No. 894 · 1901 No. 895 — Calf's Feet with SauceOriginal recipe No. 895 · 1901 No. 896 — Calf's Feet Fried in BatterOriginal recipe No. 896 · 1901 No. 897 — Boiled Calf's Feet with White Sauce in a Vol-au-VentOriginal recipe No. 897 · 1901 No. 898 — Sausages Made from Calf BrainsOriginal recipe No. 898 · 1901 No. 899 — Calf-Brain PuddingOriginal recipe No. 899 · 1901 No. 900 — Another Calf-Brain PuddingOriginal recipe No. 900 · 1901 No. 901 — Hot Vinaigrette of Calf Brains with CrayfishOriginal recipe No. 901 · 1901 No. 902 — Whole Roast Calf Liver Larded with BaconOriginal recipe No. 902 · 1901 No. 903 — Calf-Liver Salnik Wrapped in Caul FatOriginal recipe No. 903 · 1901 No. 904 — Calf Liver Braised in SauceOriginal recipe No. 904 · 1901 No. 905 — Calf Liver Fried in SlicesOriginal recipe No. 905 · 1901 No. 906 — Calf-Liver Pudding with Raisin SauceOriginal recipe No. 906 · 1901 No. 907 — Calf's Tripe with Lemon, Egg and Raisin SauceOriginal recipe No. 907 · 1901 No. 908 — Fried Calf's Tripe with Brains and SauceOriginal recipe No. 908 · 1901 No. 909 — Pilaf from Boiled or Roast VealOriginal recipe No. 909 · 1901 No. 910 — Another Pilaf from Raw Veal and RiceOriginal recipe No. 910 · 1901 No. 911 — Pilaf from Raw Veal, Rice and PrunesOriginal recipe No. 911 · 1901 No. 912 — Sauce from Veal Offal (Liver and Organs)Original recipe No. 912 · 1901 No. 913 — Ragout from Leftover Roast VealOriginal recipe No. 913 · 1901 No. 914 — Sweetbreads in a Creamy Cheese SauceOriginal recipe No. 914 · 1901 No. 915 — Fried SweetbreadsOriginal recipe No. 915 · 1901 No. 916 — Sweetbreads with Béchamel (Batter in the Original Directions)Original recipe No. 916 · 1901 No. 917 — Salted Veal (Corned Veal)Original recipe No. 917 · 1901 No. 918 — Smoked VealOriginal recipe No. 918 · 1901 No. 919 — Veal and Herring ForshmakOriginal recipe No. 919 · 1901 No. 920 — Tartines with Calf BrainsOriginal recipe No. 920 · 1901 No. 921 — Tartines with Veal KidneysOriginal recipe No. 921 · 1901 No. 922 — Veal and Parmesan TartinesOriginal recipe No. 922 · 1901 No. 923 — Ordinary Roast Leg of MuttonOriginal recipe No. 923 · 1901 No. 924 — Cold Roast MuttonOriginal recipe No. 924 · 1901 No. 925 — Baked Leftover Mutton with RiceOriginal recipe No. 925 · 1901 No. 926 — Ragout from Leftover Roast MuttonOriginal recipe No. 926 · 1901 No. 927 — Roast Mutton with Buckwheat Kasha and ShallotsOriginal recipe No. 927 · 1901 No. 928 — Marinated Mutton in the Style of ChamoisOriginal recipe No. 928 · 1901 No. 929 — Italian-Style Roast Mutton with Rice and CabbageOriginal recipe No. 929 · 1901 No. 930 — Roast Mutton with Small Onions or ShallotsOriginal recipe No. 930 · 1901 No. 931 — Mutton Fillet with a Choice of SaucesOriginal recipe No. 931 · 1901 No. 932 — Shashlik (Mutton Skewers)Original recipe No. 932 · 1901 No. 933 — Mutton in Sauce with Potatoes and MorelsOriginal recipe No. 933 · 1901 No. 934 — Turkish-Style Mutton with Pickled CucumbersOriginal recipe No. 934 · 1901 No. 935 — Novorossiysk-Style Mutton Roast in a Sealed PotOriginal recipe No. 935 · 1901 No. 936 — Battered Mutton Chops with Onion PuréeOriginal recipe No. 936 · 1901 No. 937 — Minced Mutton Cutlets with Mashed PotatoesOriginal recipe No. 937 · 1901 No. 938 — Mutton Cutlets with Baked OnionsOriginal recipe No. 938 · 1901 No. 939 — Mutton Cutlets in Puff PastryOriginal recipe No. 939 · 1901 No. 940 — Mutton Rib Chops or Minced Cutlets with Rich SauceOriginal recipe No. 940 · 1901 No. 941 — Ordinary Mutton Rib ChopsOriginal recipe No. 941 · 1901 No. 942 — Batter-Fried Mutton Rib ChopsOriginal recipe No. 942 · 1901 No. 943 — Turkish-Style Mutton Pilaf with RiceOriginal recipe No. 943 · 1901 No. 944 — Turkish-Style Mutton Pilaf with Prunes and RaisinsOriginal recipe No. 944 · 1901 No. 945 — Pilaf with Rice and TomatoOriginal recipe No. 945 · 1901 No. 946 — Another Turkish-Style Mutton PilafOriginal recipe No. 946 · 1901 No. 947 — Mutton Breast with TurnipsOriginal recipe No. 947 · 1901 No. 948 — Ragout of Mutton Breast with Root VegetablesOriginal recipe No. 948 · 1901 No. 949 — Mutton Breast in Sour-Cream and Gooseberry SauceOriginal recipe No. 949 · 1901 No. 950 — Roast Mutton BreastOriginal recipe No. 950 · 1901 No. 951 — Boiled Mutton Breast with Caraway SauceOriginal recipe No. 951 · 1901 No. 952 — Boiled Mutton Breast with Gooseberry SauceOriginal recipe No. 952 · 1901 No. 953 — Boiled Mutton in Wine SauceOriginal recipe No. 953 · 1901 No. 954 — Salnik of Mutton Offal and LiverOriginal recipe No. 954 · 1901 No. 955 — Boiled Suckling Pig with White SauceOriginal recipe No. 955 · 1901 No. 956 — Boiled Suckling Pig with Horseradish and Sour CreamOriginal recipe No. 956 · 1901 No. 957 — Boiled Suckling Pig with Sweet-and-Sour SauceOriginal recipe No. 957 · 1901 No. 958 — Suckling Pig with Champignon SauceOriginal recipe No. 958 · 1901 No. 959 — Boiled Stuffed Suckling PigOriginal recipe No. 959 · 1901 No. 960 — Roast Suckling PigOriginal recipe No. 960 · 1901 No. 961 — Roast Suckling Pig Stuffed with Buckwheat KashaOriginal recipe No. 961 · 1901 No. 962 — Roast Suckling Pig Stuffed with LiverOriginal recipe No. 962 · 1901 No. 963 — Roast Suckling Pig Stuffed with Pig Liver and OffalOriginal recipe No. 963 · 1901 No. 964 — Roast Suckling Pig Stuffed with Noodles and OffalOriginal recipe No. 964 · 1901 No. 965 — Buzhenina: Roast Ham of Young PorkOriginal recipe No. 965 · 1901 No. 966 — Traditional Buzhenina with Fragrant Hay Dust and Dark BeerOriginal recipe No. 966 · 1901 No. 967 — Pork Roast with Prune SauceOriginal recipe No. 967 · 1901 No. 968 — Larded Pork Roast with Caper or Mushroom SauceOriginal recipe No. 968 · 1901 No. 969 — Marinated Roast Pork with MadeiraOriginal recipe No. 969 · 1901 No. 970 — Fresh Boiled Pork for Borscht or Sour Cabbage SoupOriginal recipe No. 970 · 1901 No. 971 — Fresh Pork Breast Stuffed with Cabbage and ApplesOriginal recipe No. 971 · 1901 No. 972 — Pork Breast with Plum, Apple or Cherry SauceOriginal recipe No. 972 · 1901 No. 973 — Pork or Beef Kidneys, French StyleOriginal recipe No. 973 · 1901 No. 974 — Pork Rib Chops with Seven Serving VariationsOriginal recipe No. 974 · 1901 No. 975 — Vereshchaka: Pork Breast in Beet BrineOriginal recipe No. 975 · 1901 No. 976 — Fresh Sausages Served with Mashed Potatoes or CabbageOriginal recipe No. 976 · 1901 No. 977 — Fresh Little-Russian Pork SausageOriginal recipe No. 977 · 1901 No. 978 — Other Pork Preparations: Aspic, Headcheese and SausagesOriginal recipe No. 978 · 1901 No. 979 — Freshly Salted Boiled HamOriginal recipe No. 979 · 1901 No. 980 — Boiled Smoked HamOriginal recipe No. 980 · 1901 No. 981 — Baked Smoked Ham in Rye-Bread DoughOriginal recipe No. 981 · 1901 No. 982 — Another Method of Baking Ham in Rye DoughOriginal recipe No. 982 · 1901 No. 983 — Cold Smoked Boar's Head for EasterOriginal recipe No. 983 · 1901 No. 984 — Braised Wild Piglet with Cherry SauceOriginal recipe No. 984 · 1901 No. 985 — Wild Boar's Head with Horseradish or Sweet SauceOriginal recipe No. 985 · 1901 No. 986 — Roast Chamois or VenisonOriginal recipe No. 986 · 1901 No. 987 — Braised Elk or Chamois RoastOriginal recipe No. 987 · 1901 No. 988 — Roast Fillets of Chamois, Elk or Wild BoarOriginal recipe No. 988 · 1901 No. 989 — A Fourth Way to Roast ChamoisOriginal recipe No. 989 · 1901 No. 990 — Roast Hare with Liver GravyOriginal recipe No. 990 · 1901 No. 991 — Hare Cutlets with Beetroot SauceOriginal recipe No. 991 · 1901 No. 992 — Sausages Made from HareOriginal recipe No. 992 · 1901 No. 993 — Breakfast Hare 'Cheese' (Baked Savoury Loaf)Original recipe No. 993 · 1901 No. 994 — Fried Young Chickens for Garnishing VegetablesOriginal recipe No. 994 · 1901 No. 995 — Young Chickens Prepared Like Hazel GrouseOriginal recipe No. 995 · 1901 No. 996 — Stuffed Young Chickens with Herb-Breadcrumb FillingOriginal recipe No. 996 · 1901 No. 997 — Young Chicken Stuffed Under the Skin with Salted Pork FatOriginal recipe No. 997 · 1901 No. 998 — Roast Young Chickens Stuffed with Bread and HerbsOriginal recipe No. 998 · 1901 No. 999 — Roast Young Chickens with BéchamelOriginal recipe No. 999 · 1901 No. 1000 — Young Chickens Stewed in an Earthenware PotOriginal recipe No. 1000 · 1901 No. 1001 — Young Chickens Roasted on a GridironOriginal recipe No. 1001 · 1901 No. 1002 — English-Style Young Chickens with Spring VegetablesOriginal recipe No. 1002 · 1901 No. 1003 — Young Chickens Stewed with Garlic and TarragonOriginal recipe No. 1003 · 1901 No. 1004 — Young Chickens with Fresh Green PeasOriginal recipe No. 1004 · 1901 No. 1005 — Young Chickens in White Gooseberry SauceOriginal recipe No. 1005 · 1901 No. 1006 — Young Chickens or Hen in Lemon and Madeira SauceOriginal recipe No. 1006 · 1901