The 1901 Cookbook Archive
No. 2525 — Boiled Whitefish with a Cold Dressing
English historical translation of Molokhovets recipe No. 2525 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and gut a whitefish weighing 3–4 pounds. Place it in cold water with aromatic roots, 2–3 bay leaves, 5–10 black peppercorns and salt; boil it in a fish kettle.
Transfer to a serving dish, surround with boiled potatoes and pour over a caper sauce.
Original source: Read Russian recipe No. 2525. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.