No. 1258 — Capuchin-Style Boiled Zander with Flambéed Rum Sauce
English historical translation of Molokhovets recipe No. 1258 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt zander, lard with strips of ham and stud with parsley.
Fold a clean napkin in four, brush with butter, wrap the fish and tie with thread. Lower into boiling broth with black and allspice pepper and ¼ glass of vinegar and boil briskly for about fifteen minutes, as the source directs.
For the sauce pour ½ glass of good rum into a small saucepan and ignite. After several minutes add ½ glass of olive oil and one glass of rich stock.
Add previously boiled champignons or porcini and two or three seedless lemon slices, bring to the boil and pour over the boiled fish removed from its napkin.
To provide
3 Russian pounds of zander ¼ Russian pound of ham and parsley ⅓ Russian pound of butter and 10 peppercorns of each kind | ¼ glass of vinegar and ½ glass of rum ½ glass of olive oil 2–3 lemon slices |