The 1901 Cookbook Archive
No. 1204 — Fried or Baked Sturgeon or Salmon
English historical translation of Molokhovets recipe No. 1204 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and skin the fish and cut into large slices. Sprinkle with salt, pepper and a finely chopped, squeezed onion.
Pour over two spoonfuls of olive oil and leave about two hours.
Shortly before serving fry both sides in melted butter in a very hot pan; alternatively bake the fish as one whole piece, brushed with butter.
Offer Tatar sauce No. 461, mustard sauce No. 449, walnut sauce No. 455, sour-cream salad, sauerkraut, pickled cherries, fresh shredded cabbage, compote or champignon sauce No. 435.
To provide
2–3 Russian pounds of fish, salt and pepper 1 onion | 2 spoonfuls of olive oil Or 2–3 spoonfuls of butter |
Historical editorial note: The source gives a two-hour standing period; modern raw fish must remain safely refrigerated.
Original source: Read Russian recipe No. 1204. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.