The 1901 Cookbook Archive
No. 1183 — Fried Lampreys and a Braised Variation
English historical translation of Molokhovets recipe No. 1183 from the 1901 Russian cookbook, retaining original methods and measures.
The original instructs taking live lampreys, putting each on a board and fastening the head with a nail, then threading a cord through the eyes and hanging the fish.
Score the skin and, with salt rubbed onto the hands, strip it off.
Cut into long pieces, rub with salt and fry in butter in a heavy sauté pan or on a gridiron over hot coals.
For braised lampreys, see braised burbot No. 1187.
Historical editorial note: The historical live-animal handling is recorded for fidelity, not endorsed. Lampreys require safe and humane handling and suitable cooking.
Original source: Read Russian recipe No. 1183. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.