The 1901 Cookbook Archive
No. 2522 — Pike-Perch with White Sauce
English historical translation of Molokhovets recipe No. 2522 from the 1901 Russian cookbook, retaining original methods and measures.
Bake 2–3 onions, peel and finely chop them, then fry lightly in 2 tablespoons of sunflower or walnut oil. Add ½ glass of flour, fry while stirring and dilute with 2½ glasses of fish stock.
Add vinegar, lemon juice, gooseberry juice, or apple sauce for acidity. Stir in 2–4 lumps of sugar, adjusting the mixture to a pleasantly sweet-and-sour taste. Boil, strain, pour over the fish, and serve the remaining sauce separately in a sauceboat.
Original source: Read Russian recipe No. 2522. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.