The 1901 Cookbook Archive
No. 1325 — Spit-Roasted Pike with White Wine and Lemon
English historical translation of Molokhovets recipe No. 1325 from the 1901 Russian cookbook, retaining original methods and measures.
Skin, eviscerate and salt the pike. Thread onto a stick, tie securely to a spit at several points and set a long baking pan underneath.
Heat one glass of French white wine, one glass of sour cream, a seedless sliced lemon and a heaped spoonful of butter.
Turn the fish on the spit, basting with the warm mixture. The source considers it ready when its flesh begins to flake.
Boil the remaining sauce over hot coals and pour over the fish laid on a dish.
Historical editorial note: Flaking alone is not a reliable modern internal-temperature standard; the spit and fire method is historical.
Original source: Read Russian recipe No. 1325. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.