The 1901 Cookbook Archive
No. 1201 — Boiled Sturgeon with Ten Sauce Choices
English historical translation of Molokhovets recipe No. 1201 from the 1901 Russian cookbook, retaining original methods and measures.
Scald three Russian pounds of sturgeon, wash in several waters and remove the skin.
Put in cold water with one or two pounds of small ruffe, white roots and spices; cook while skimming, as in No. 1199.
Serve with boiled potatoes and one of the following:
1) Sweet-and-sour sauce No. 415.
2) Hot mustard sauce No. 449.
3) Tatar sauce No. 461.
4) Butter browned with grated stale bread, No. 442.
5) Champignon sauce No. 435.
6) Brown sauce No. 406.
7) Colbert sauce No. 454.
8) Crayfish tails and champignons, No. 451.
9) Olives and capers, No. 456.
10) Sauce No. 465, among others.
Original source: Read Russian recipe No. 1201. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.