No. 1192 — Boiled Perch with Chopped Eggs and Parsley Butter
English historical translation of Molokhovets recipe No. 1192 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt the perch, lower into boiling water with roots and spices, and boil over high heat for about an hour as the source directs.
Remove the fish, arrange on a platter, spoon over a little cooking broth, scatter finely chopped hard-boiled eggs and cover with melted butter mixed with green parsley.
Boiled potatoes, about half a garnets' measure, may be offered as well; the author recommends more eggs and butter if potatoes are included.
Use the remaining fish broth to make ukha by adding about twenty ruffe and several potatoes.
To provide
3–4 Russian pounds of perch and 2–4 onions 1 parsley root and 1 leek 5 bay leaves | 10–15 allspice berries Salt and ½ Russian pound of butter 3–6 eggs and green parsley |