No. 2286 — Ruffe Ukha with Pike Pelmeni
English historical translation of Molokhovets recipe No. 2286 from the 1901 Russian cookbook, retaining original methods and measures.
Cook and strain fish ukha No. 117 or 118.
Bone and mince a pound raw pike, season with salt, three or four peppercorns each black and allspice, and a small chopped onion fried in a spoonful vegetable oil, preferably mustard oil.
Add bread soaked in fish broth and a little nutmeg; chop and pound in a wooden mortar, then sieve for smoothness.
Make thin noodle dough No. 245 from one and a half glasses fine flour, salt and water. Place small pieces fish filling on it, fold over, cut crescents and seal edges using a feather dipped in water.
Cook in salted water about fifteen minutes before serving; lift the pelmeni into a tureen with seedless lemon slices, chopped dill and parsley and pour over the strained ukha.