The 1901 Cookbook Archive
No. 1146 — Crucian Carp Boiled in Cream
English historical translation of Molokhovets recipe No. 1146 from the 1901 Russian cookbook, retaining original methods and measures.
Clean crucian carp, cut each into two or three portions, salt and allow to stand.
Melt a spoonful of butter in a saucepan, stir in ½ spoonful of flour until smooth and add about ½ glass of boiling water and two glasses of cream.
When the sauce boils, add the fish, a handful of spring onions or parsley, one or two baked onions, salt and a little black pepper.
Cover and simmer until done.
Instead of spring onion or parsley, add dill just before serving. Alternatively replace the flour with a spoonful of sifted breadcrumbs.
Original source: Read Russian recipe No. 1146. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.