The 1901 Cookbook Archive
No. 1308 — Pike Braised with Roots and Herbs
English historical translation of Molokhovets recipe No. 1308 from the 1901 Russian cookbook, retaining original methods and measures.
The historical author describes putting a live pike in a bucket of salted water late at night and killing it the following morning.
Clean and prepare the fish in the usual way and serve with a sauce of choice. The author especially recommends braising it under a lid with herbs, roots and butter.
To provide
One 3-Russian-pound pike 3 spoonfuls of butter and 1 carrot 1 parsley root, 1 celery root and 1 leek | 1 onion 15–20 allspice berries 2–3 bay leaves |
Historical editorial note: Keeping a live fish overnight in salted water is a historical animal-treatment practice, not a recommendation.
Original source: Read Russian recipe No. 1308. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.