The 1901 Cookbook Archive
No. 1184 — Boiled Navaga with Parsley Butter
English historical translation of Molokhovets recipe No. 1184 from the 1901 Russian cookbook, retaining original methods and measures.
Remove navaga from cold water according to the general note and dry.
Because this is a small fish, lower it into an already boiling prepared fish stock No. 1130 in a covered fish kettle.
Once boiling again, carefully transfer with a slotted spoon to a serving dish, pour over strained fish broth and surround with potatoes.
Serve separately very fresh hot butter mixed with finely chopped parsley.
To provide
3 Russian pounds of navaga and white roots 4 onions and 1–2 bay leaves 5–10 allspice berries | Optional 1 Russian pound of ruffe for stock ⅓ Russian pound of butter and green parsley 2 Russian pounds of potatoes |
Original source: Read Russian recipe No. 1184. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.