No. 1315 — Pike with Saffron in the Historical Jewish Style
English historical translation of Molokhovets recipe No. 1315 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and cut three Russian pounds of pike, salt and leave for an hour.
Put in a saucepan with ¼ glass of vinegar, optionally one glass of table wine, ½ glass of sultanas, two or three peeled, seedless lemon slices and half-cooked roots.
Pour over just enough of the roots' cooking water to barely cover, cover and boil briskly until done.
For the sauce rub 1½ spoonfuls of flour with ½ spoonful of butter, ½ teaspoon powdered saffron and a teaspoon of fine sugar.
Gradually dilute with strained stock, boil several times and optionally add ½ spoonful of honey or one spoonful of molasses. Boil again.
Pour over the fish and garnish with cooked sultanas and fresh lemon slices.
To provide
3 Russian pounds of pike and ¼ lemon Optional 1 glass of table wine 1 small glass of vinegar and ½ glass of sultanas ½ carrot and ½ parsley root | ½ celery root and 1½ spoonfuls of flour 1½ spoonfuls of butter and 1–2 lumps of sugar ½ teaspoon of saffron ½ spoonful of honey or 1 spoonful of molasses |