The 1901 Cookbook Archive
No. 2422 — Cherry Sauce for Roast Fish
English historical translation of Molokhovets recipe No. 2422 from the 1901 Russian cookbook, retaining original methods and measures.
Cook ¾ glass of cherry purée in 1½ glasses of the cooking juices from a large baked fish, such as pike, pike-perch, salmon or sturgeon. Add ½ vershok of cinnamon, 5–6 cloves crushed coarsely, and 2–3 lumps of sugar if needed. Bring to the boil and rub through a sieve; stir in 1–2 small glasses of sherry or Madeira. Pour the sauce over the baked fish, cut into slices, just before serving.
Original source: Read Russian recipe No. 2422. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.