The 1901 Cookbook Archive
No. 1303 — Boiled Pike Marinated Briefly in Hot Vinegar
English historical translation of Molokhovets recipe No. 1303 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the pike, cut into portions, sprinkle with dry salt and put in a stoneware bowl.
Pour over hot vinegar and cover. After several minutes transfer to a saucepan and pour over warm stock of roots, remaining fish bones and spices, enough to cover.
Boil over high heat until done, remove from the heat, sprinkle with cold water and cover with paper and a lid for a few minutes.
Historical editorial note: Hot vinegar is not a substitute for safe fish cooking, chilling or preservation.
Original source: Read Russian recipe No. 1303. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.