The 1901 Cookbook Archive
No. 2478 — Pike Boiled with Its Scales On
English historical translation of Molokhovets recipe No. 2478 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the entrails from the pike, wash it and salt it with dry salt. Bend the fish into a circle, placing its tail in its mouth, secure with a small wooden stick and lay it in a large saucepan. Pour in enough table wine to cover the fish. Add onions, pepper, bay leaves, 2 salted cucumbers, chopped soup roots and salt. Cook over a high heat under a lid.
Serve hot with horseradish and vinegar, mustard, horseradish-and-currant sauce No. 425 or caper sauce No. 456.
To provide
3 pounds pike and 1 bottle of table wine. 2–3 onions and 4–5 bay leaves. | 30 allspice berries. 2 salted cucumbers. |
Historical editorial note: The fish is left with its scales on as specified in the original; safe cooking to a proper internal temperature is not established by the historical instructions.
Original source: Read Russian recipe No. 2478. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.