The 1901 Cookbook Archive
No. 2405 — White Sauce for Boiled Fish
English historical translation of Molokhovets recipe No. 2405 from the 1901 Russian cookbook, retaining original methods and measures.
Bake two or three onions, peel, chop finely and lightly fry in two spoons sunflower or walnut oil.
Add half a glass flour, fry, mix and dilute with two and a half glasses fish broth.
Add vinegar, lemon juice, gooseberry juice or apple juice and two to four sugar lumps so the sauce is pleasantly sweet and sour.
Boil, strain, pour over fish and serve remaining sauce separately.
Original source: Read Russian recipe No. 2405. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.