The 1901 Cookbook Archive
No. 2555 — Burbot Liver
English historical translation of Molokhovets recipe No. 2555 from the 1901 Russian cookbook, retaining original methods and measures.
The source prizes the liver of burbot. Add it to the fish broth only when the fish is nearly cooked, since prolonged boiling makes the liver tough. Once cooked, cut it into slices and use them to garnish the fish platter.
The original also records a historical and inhumane belief about enlarging the liver of living burbot through deliberate mistreatment. This is documented as source history and is not a culinary instruction.
Historical editorial note: The historical text includes animal mistreatment. It should not be practised or regarded as evidence of culinary benefit.
Original source: Read Russian recipe No. 2555. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.