The 1901 Cookbook Archive
No. 1288 — Boiled Eel with Sweet-and-Sour Sauce
English historical translation of Molokhovets recipe No. 1288 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three Russian pounds of eel as in the general note.
Boil water with one bay leaf, one to three onions, parsley and dill. Lower in salted eel cut into pieces and cook thoroughly.
Serve with sweet-and-sour sauce No. 415, or brown sauce No. 406 or 456 with olives or capers.
Historical editorial note: The Russian original explicitly warns that undercooked eel is harmful; complete safe cooking is essential.
Original source: Read Russian recipe No. 1288. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.