The 1901 Cookbook Archive
No. 2524 — Small Fried Pike-Perch with Salad
English historical translation of Molokhovets recipe No. 2524 from the 1901 Russian cookbook, retaining original methods and measures.
Take about 3 pounds of small pike-perch, split each in half, flatten and remove the backbone. Salt them and leave briefly; dry thoroughly with a napkin or blotting paper.
Brush with mustard oil, roll in flour or breadcrumbs, then lay them in a hot sauté pan containing ½–1 glass of the same oil. Fry on both sides. At serving, sprinkle with chopped parsley that has been fried in a spoonful of oil. Serve with a salad from recipes Nos. 2559–2563.
Original source: Read Russian recipe No. 2524. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.