The 1901 Cookbook Archive
No. 2534 — Boiled Sturgeon with Mustard Sauce
English historical translation of Molokhovets recipe No. 2534 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the sturgeon as directed in recipe No. 2531, according to the printed cross-reference, and serve with mustard sauce No. 2413.
Historical editorial note: The source refers to recipe No. 2531, which describes stuffed baked sturgeon rather than a straightforward boiling method; the cross-reference is reproduced rather than silently corrected.
Original source: Read Russian recipe No. 2534. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.