The 1901 Cookbook Archive
No. 1320 — Pike Braised in a Dough-Sealed Pot
English historical translation of Molokhovets recipe No. 1320 from the 1901 Russian cookbook, retaining original methods and measures.
Butter a saucepan and place thinly shredded parsley root, carrot, onion and celery root at the bottom.
Layer in pieces of pike, season with a little salt, add pieces of butter, bay leaves and black pepper.
Cover, seal the lid with dough and place in a moderately heated oven for half to three quarters of an hour.
Serve the fish with its cooking juices and roots.
To provide
3 Russian pounds of pike 1 parsley root and 1 celery root 1–3 onions and 1 carrot | 2–3 bay leaves and 3–4 black peppercorns ¼–½ Russian pound of butter |
Historical editorial note: A dough-sealed oven pot and the stated cooking time are historical; assess fish doneness by current safe standards.
Original source: Read Russian recipe No. 1320. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.