No. 2484 — Fish Cutlets
English historical translation of Molokhovets recipe No. 2484 from the 1901 Russian cookbook, retaining original methods and measures.
Take 2–3 pounds of pike, pike-perch or perch, clean and remove all the bones. Chop the flesh and pound in a wooden mortar. Add a small bread roll that has been soaked in water and squeezed, 2 tablespoons of mustard oil, salt, 2–3 crushed allspice berries and mace; mix and shape into cutlets.
Roll in flour or in finely crushed and sieved rusks. Fry in a pan with ¼–⅓ glass of fasting-day oil, such as poppy-seed, sunflower, Provençal, walnut or mustard oil.
Alternatively, oil a sauté pan, lay in the cutlets, sprinkle with chopped parsley and finely sliced seedless lemon, cover with clean paper brushed with oil and then with a lid. Cook in a hot oven for about 10–15 minutes. Serve with the same sauces as the fish roll in recipe No. 2485.
To provide
2–3 pounds fish. 1 French bread roll. 2–3 allspice berries and 2–3 black peppercorns. | ¼ teaspoon mace. ½ glass oil. (Green parsley and ¼ lemon). |