No. 1150 — Carp in White Table Wine and Cucumber Brine
English historical translation of Molokhovets recipe No. 1150 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and eviscerate the carp, salt and cut into pieces, keeping the milt if present.
Slice two celery roots, four parsley roots and four sour cucumbers. Put with the carp in a saucepan.
Season with black pepper, allspice and mace. Pour over a mixture of cucumber brine and white table wine in equal parts, enough to barely cover the fish.
Cover and braise gently until done.
Mix a spoonful of butter with a spoonful of flour and thin with strained cooking sauce; optionally add another ½ glass of wine. Boil well.
Pour over the carp on a dish and garnish with the roots cooked alongside it.
Cod may also be prepared this way.
To provide
3–4 Russian pounds of carp and 2 celery roots 4 large parsley roots and 4 cucumbers 10 black and allspice berries 2 bay leaves and mace | 2–3 glasses of cucumber brine 2–3 glasses of white table wine 1–2 spoonfuls of butter and 1 spoonful of flour |