No. 1452 — Fish Aspic
English historical translation of Molokhovets recipe No. 1452 from the 1901 Russian cookbook, retaining original methods and measures.
Clean 2½ Russian pounds of eel, tench, pike, zander, trout, sturgeon or another fish, cut into portions and salt for one hour.
Boil proportionate stock from roots, spices and vinegar. Lower in the dried fish pieces and cook; remove from the heat and cover with paper.
When slightly cooled, lift out fish, remove bones and skin, and cut into even slices.
Return head, bones and scales to the stock. Add about three pounds of small fish or fish bones and scales, with a little isinglass if needed.
Reduce to four glasses, clarify with fish roe and strain through a napkin.
Pour over fish arranged in an aspic mould and chill as described in the general note.
Clean each fish according to its individual general note. Serve mustard sauce No. 479, mixed sauce No. 478 or horseradish and vinegar.
To provide
2½ pounds eel, 2 pounds ruffe or Roach and 2–3 zolotnik isinglass Or 3 pounds zander, perch or pike 1 zolotnik isinglass Or 3 pounds tench or burbot, 2 pounds Small fish and 2–3 zolotnik isinglass Or 2½ pounds sturgeon, 3 pounds small fish and 2–3 zolotnik isinglass | Or 2½ pounds sturgeon and 4 calf's feet 1 celery root, 1 leek and 2 carrots 1 parsley root and 3–4 onions 10 allspice berries 1–2 bay leaves and salt ⅛ pound roe or 2–3 egg whites Decorations as in general note |