The 1901 Cookbook Archive
No. 1188 — Boiled Perch with White Lemon and Madeira Sauce
English historical translation of Molokhovets recipe No. 1188 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the perch as described in the cookbook's general note and put into a saucepan.
Cover barely with lukewarm strained stock made from root vegetables, onion and spices.
Bring to the boil and cook for fifteen to twenty minutes from the first boil over strong heat, according to the source.
Meanwhile prepare sauce No. 421, pour it over the fish arranged on a platter, and optionally garnish with sliced fish quenelles No. 229 or crayfish quenelles No. 231.
Historical editorial note: The historical cooking times do not substitute for safe temperature and doneness standards.
Original source: Read Russian recipe No. 1188. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.