No. 1313 — Pike Baked in Layers with Sauerkraut and Cheese
English historical translation of Molokhovets recipe No. 1313 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse two Russian pounds of shredded sauerkraut and cook in water until tender and thick.
Clean about three pounds of pike, remove the flesh from the bones, salt lightly, cut small, coat with egg and breadcrumbs or flour, and fry briefly in two spoonfuls of butter.
Butter a mould or deep earthenware dish and layer sauerkraut, pieces of butter, grated cheese and browned pike.
Pour on sour cream and repeat cabbage, butter, cheese, fish and sour cream until filled. Finish with cabbage, butter, grated cheese and crushed rusks.
Bake in the oven for about an hour according to the original.
The recipe totals eight spoonfuls of butter, three or four rusks, one glass of sour cream, ¼ Russian pound of cheese, two pounds of cabbage, two eggs and three pounds of pike.