The 1901 Cookbook Archive
No. 1137 — Boiled Large Ruffe
English historical translation of Molokhovets recipe No. 1137 from the 1901 Russian cookbook, retaining original methods and measures.
Eviscerate and wash the ruffe carefully and lay them on the rack of a fish kettle.
About fifteen minutes before serving, pour over prepared strained stock made from thoroughly cooked parsley, celery, leek, three or four onions, a bouquet of the same herbs, one or two bay leaves and five to ten allspice berries.
Set on the stove and bring to the boil. Lift the ruffe from the stock, gently scrape off the outer skin and arrange on a platter.
Place a very thin slice of peeled, seedless lemon on each fish and pour over some fish broth with finely shredded roots.
Serve boiled potatoes separately.
Original source: Read Russian recipe No. 1137. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.