No. 2504 — Bream Stuffed with Sauerkraut
English historical translation of Molokhovets recipe No. 2504 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse 2–3 glasses of sauerkraut in water and squeeze dry. Fry 1 finely chopped onion in 2–3 tablespoons of oil, add the cabbage and fry. Season with 1–2 crushed allspice berries, 2–3 black peppercorns and salt. If desired, mix in 2–3 peeled, finely sliced apples.
Stuff a cleaned bream that has been rubbed with salt, sew the opening closed and place in an oiled pan. Dust the fish with flour, pour oil over it and bake in the oven, frequently basting with the juices that run out.
To provide
3 pounds bream. 2–3 glasses sauerkraut. 1 onion and 3–4 allspice and black peppercorns. | 1 tablespoon flour and ½ glass oil. 2–3 apples and greens. |