The 1901 Cookbook Archive
No. 2476 — Boiled Pike with Sauce and Potatoes
English historical translation of Molokhovets recipe No. 2476 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the pike as described in recipe No. 1302. Before serving, pour over one of these sauces: (1) Hollandaise No. 2818; (2) lemon sauce No. 2829; (3) sweet-and-sour sauce No. 2812; (4) white sauce No. 2405; (5) red sauce No. 2406; (6) red sauce with truffles No. 2407; (7) strong sauce No. 2408; (8) cucumber sauce No. 2409; (9) anchovy sauce No. 2410; or (10) horseradish sauce No. 2420.
Alternatively, (11) serve horseradish with vinegar separately; or (12) serve boiled potatoes with hot sauce No. 2413.
Historical editorial note: The first three sauce numbers appear as 2818, 2829 and 2812 in the original and are preserved as printed.
Original source: Read Russian recipe No. 2476. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.