The 1901 Cookbook Archive
No. 2419 — Lemon Sauce
English historical translation of Molokhovets recipe No. 2419 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ½ glass of flour with 2–3 tablespoons of butter; dilute with 2½ glasses of fish stock, add lemon zest, boil thoroughly and strain. Add the juice of half a lemon, a small glass of sherry, 2–3 lumps of sugar and salt; heat through and pour over boiled pike, pike-perch, trout or another large fish.
Original source: Read Russian recipe No. 2419. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.