No. 1170 — Boiled Tench Served with Several Sauces
English historical translation of Molokhovets recipe No. 1170 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the stock as in No. 1167, but cut the tench into portions and lower them into the prepared boiling stock, just enough to cover.
Add table wine and half a lemon sliced without seeds. Cook until done but do not overcook.
Transfer carefully and pour over its cooking sauce.
Alternatively serve with raisin sweet-and-sour sauce No. 415 diluted with fish stock; brown sauce No. 406; white sauce No. 422; or mustard sauce No. 449.
To provide
3–4 Russian pounds of tench and 1 carrot 1½ parsley roots and 1½ celery roots 1½ onions and 1–3 bay leaves 10–15 allspice berries | ½ glass of table wine ½ lemon and 1 spoonful of flour 1 spoonful of butter Optional 1 spoonful of mushroom soya |