The 1901 Cookbook Archive
No. 1314 — Pike Braised with Vegetables and Cherry Sauce
English historical translation of Molokhovets recipe No. 1314 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop several parsley roots, two celery roots, two carrots and two onions.
Melt a spoonful of butter in a saucepan, spread in some roots and add a row of cleaned, salted pike pieces.
Sprinkle with pepper and repeat butter, roots and fish, finishing with roots, pepper and butter.
Cover and braise gently for about half an hour. Before serving scatter with grated white bread.
Serve with cherry sauce No. 427 or 428 thinned with the juices from the fish.
To provide
3 Russian pounds of pike and 2 carrots 3 parsley roots and 2 celery roots | 2 onions and 3 spoonfuls of butter Pepper, salt and grated white bread |
Original source: Read Russian recipe No. 1314. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.