The 1901 Cookbook Archive
No. 2413 — Mustard Sauce for Fish
English historical translation of Molokhovets recipe No. 2413 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one spoonful mustard, a quarter spoon flour and one or two spoons oil, and scald with two glasses water previously boiled with onion, roots and spices.
Stir smooth, boil and strain.
Add a quarter to half a glass table wine, seedless lemon slices, two or three sugar lumps and optionally two spoons capers.
Bring to a boil and pour over zander, tench, sturgeon, trout or other fish.
Original source: Read Russian recipe No. 2413. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.