The 1901 Cookbook Archive
No. 1185 — Fried Navaga
English historical translation of Molokhovets recipe No. 1185 from the 1901 Russian cookbook, retaining original methods and measures.
Remove navaga from water, as described in the general note, and dry on a napkin.
Salt and coat with flour, or additionally with egg and grated white bread.
Fry on both sides in very hot butter.
Arrange with fried parsley No. 296 and thin halved slices of peeled, seedless lemon.
To provide
3 Russian pounds of navaga and 3 spoonfuls of flour ⅜–½ Russian pound of butter and 2 eggs | Green parsley and a three-kopeck roll Deep-frying fat and 1 lemon |
Original source: Read Russian recipe No. 1185. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.