No. 1312 — Baked Whole Stuffed Pike
English historical translation of Molokhovets recipe No. 1312 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the pike and cut along its backbone. Remove flesh and bones without piercing the skin, keeping head and tail attached.
Debone and mince the flesh with an onion and six or seven cleaned sardines. Add squeezed bread soaked in milk, a spoonful of butter, nutmeg, pepper, salt and one or two eggs.
Pound in a mortar, stuff the pike skin and sew closed.
Butter a baking sheet, support the fish with thin wooden splints tied with string, and place on the sheet or in a long stoneware dish.
Drizzle with butter and sour cream and bake, basting occasionally but less often than meat so the fish does not fall apart.
When browned on both sides, carefully transfer to a dish, remove the string and splints, and pour over the roasting sauce.
To provide
3 Russian pounds of pike and 1 onion Green parsley and 6–7 sardines ½ French white roll | 2 spoonfuls of butter, 1–2 eggs and salt 1 glass of sour cream Nutmeg and allspice |