The 1901 Cookbook Archive
No. 1236 — Boiled Whitefish with Potatoes, Butter and Eggs
English historical translation of Molokhovets recipe No. 1236 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the whitefish in a fish kettle as in No. 1130. Transfer to a platter, remove the skin and surround with boiled potatoes.
Decorate both ends of the dish with parsley, scatter a little chopped egg over the fish and pour fish stock enriched with butter over the potatoes.
Serve additional eggs with butter, No. 466, separately.
Original source: Read Russian recipe No. 1236. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.