The 1901 Cookbook Archive
No. 1163 — Baked Bream with a Choice of Sauces
English historical translation of Molokhovets recipe No. 1163 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt a three-Russian-pound bream, wrap in a napkin for half an hour, then wipe and coat in flour or breadcrumbs.
Melt a spoonful of butter on a baking sheet, lay the fish on it, pour over another two spoonfuls and bake.
When cooked, carefully transfer to a serving dish.
Choose brown caper-and-lemon sauce No. 406, sweet-and-sour sauce No. 463 with about ¼ Russian pound of scalded prunes, horseradish sauce No. 2420, walnut sauce No. 455, or a salad. Garnish with fried potatoes if liked.
To provide
1 bream weighing 3 Russian pounds and 1 glass of flour | Salt and 3–4 spoonfuls of butter |
Original source: Read Russian recipe No. 1163. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.