The 1901 Cookbook Archive
No. 2548 — Boiled Perch with Horseradish
English historical translation of Molokhovets recipe No. 2548 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt 3–4 pounds of perch and leave briefly. Lower into boiling water together with 2–3 bay leaves, 4–5 black peppercorns and 1–2 onions, and boil until cooked.
Serve with grated horseradish and vinegar. Use the fish broth for ukha (fish soup), adding boiled potatoes, quenelles and parsley or dill.
Original source: Read Russian recipe No. 2548. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.