The 1901 Cookbook Archive
No. 2496 — Boiled Tench with Sauce
English historical translation of Molokhovets recipe No. 2496 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the tench as directed in recipe No. 1170. Before serving, pour over (1) white sauce No. 2405, (2) red sauce No. 2406, (3) salted-cucumber sauce No. 2409, (4) sweet-and-sour sauce No. 2412, (5) mustard sauce No. 2413, or another suitable sauce.
Original source: Read Russian recipe No. 2496. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.