No. 1322 — Baked Pike with Seven Accompaniments
English historical translation of Molokhovets recipe No. 1322 from the 1901 Russian cookbook, retaining original methods and measures.
The author notes that many consider baked fish better than fried. Clean, wash, salt and dry a large whole fish.
Butter a baking sheet and the fish thoroughly. Bake in the oven, basting with melted cooking butter occasionally rather than frequently.
This method is suited to large pike, whitefish, zander, carp, tench, bream and similar fish. Allow three Russian pounds of fish and two spoonfuls of butter.
Serve in one of seven ways: 1) surrounded with lemon slices; 2) with cherry sauce No. 427; 3) with redcurrant sauce No. 428; 4) covered in sour-cream béchamel No. 433; 5) with walnut sauce No. 455; 6) with sweet-and-sour sauce No. 415; or 7) with fried potatoes and any fresh or pickled salad from Section X.