The 1901 Cookbook Archive
No. 2584 — Fish Aspic: Pike, Pike-Perch, Tench, Sturgeon, Trout, Salmon, Whitefish and Others
English historical translation of Molokhovets recipe No. 2584 from the 1901 Russian cookbook, retaining original methods and measures.
For aspic prepared from pike, pike-perch, tench, sturgeon, trout, salmon, whitefish, large perch, bream, carp or other fish, follow recipe No. 1452 and its explanatory note.
The source gives this list of suitable fish but does not repeat the method for preparing aspic.
Original source: Read Russian recipe No. 2584. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.