No. 1171 — Fried Tench with Red or White Cabbage
English historical translation of Molokhovets recipe No. 1171 from the 1901 Russian cookbook, retaining original methods and measures.
Shred two Russian pounds of red or white cabbage, salt and squeeze, then cover with stock made from dried mushrooms, roots and spices.
Add two spoonfuls of butter and stew covered, stirring occasionally to avoid burning.
Once tender, add two or three crushed cloves, ½ teaspoon of cinnamon, one or two lumps of sugar and one glass of sour cream. Cook until thick.
Meanwhile clean and salt the tench, divide into boneless portions and dry with a napkin.
Dip each piece in beaten egg and coat with crushed rusks mixed with three crushed black peppercorns and three allspice berries.
Fry on both sides in hot butter and arrange with the cabbage on a dish.
To provide
3 Russian pounds of tench and 3 spoonfuls of butter 1 head of cabbage 3–4 dried mushrooms and 1 onion 1 carrot, 1 celery root and 1 parsley root 5–6 allspice berries | 2–3 cloves and ½ teaspoon of cinnamon 1–2 lumps of sugar and 1 glass of sour cream 2 eggs and 5–6 rusks 3 black and 3 allspice berries |