No. 2554 — Boiled Burbot
English historical translation of Molokhovets recipe No. 2554 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and gut 3–4 pounds of burbot. Cut off the head, which the source says should not be served, sprinkle with wine vinegar and leave for about an hour.
Put the fish into vigorously boiling salted water in which 2 onions, half a parsley root, half a handful of parsley leaves and 2–4 black peppercorns have already been cooked. Once the burbot is done, transfer to a dish and garnish with parsley leaves, slices of cooked burbot liver and large boiled crayfish.
Serve separately white sauce No. 2405, sauce No. 456, mushroom sauce No. 435 or tomato sauce No. 432. On non-fasting days, the source recommends crayfish sauce No. 431.