The 1901 Cookbook Archive
No. 1133 — Boiled Belorybitsa or Beluga
English historical translation of Molokhovets recipe No. 1133 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three Russian pounds of fish, salt and lower into a small amount of stock made from parsley, celery, leek, three onions, one or two bay leaves and five to ten allspice berries.
Cook, cut into even slices and surround with boiled potatoes and herbs.
Offer any of these sauces separately: 1) horseradish with vinegar No. 473; 2) champignon sauce No. 435; 3) sweet-and-sour sauce No. 415; 4) brown sauce Nos. 406–407; or 5) salted-cucumber sauce No. 410, among others.
Original source: Read Russian recipe No. 1133. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.