The 1901 Cookbook Archive
No. 2487 — Boiled Pike with Pressed Caviar
English historical translation of Molokhovets recipe No. 2487 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 3–4 pounds of pike in a fish kettle with soup roots, 2 onions and 2–3 bay leaves. Coat the cooked fish with ½ pound of good pressed caviar rubbed with 2–3 tablespoons of Provençal oil, adding a little lemon juice and crushed pepper. Serve at once, usually for breakfast.
Original source: Read Russian recipe No. 2487. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.