No. 1151 — Carp Boiled in the Historical Jewish Style
English historical translation of Molokhovets recipe No. 1151 from the 1901 Russian cookbook, retaining original methods and measures.
Cut cleaned carp into pieces, season with salt, pepper and a little clove, and place on a deep dish.
Pour over enough vinegar almost to cover the fish, turning it frequently, and leave about half an hour.
Melt a spoonful of butter in a saucepan, add a glass of beer, the fish and its vinegar marinade, plus ⅓ glass of crushed rusks.
Cover and cook until done. Before serving lift the carp onto a dish.
Add a handful of carefully sorted, scalded currants and ½ teaspoon of grated lemon zest to the sauce. Boil and pour over the fish.
To provide
3–4 Russian pounds of carp and 1 glass of beer 1 bottle of vinegar and pepper 2–4 cloves ⅓ glass of crushed rusks | ¼ glass of currants About ½ teaspoon of dried lemon zest |