The 1901 Cookbook Archive
No. 2594 — Fasting Fish Roulade
English historical translation of Molokhovets recipe No. 2594 from the 1901 Russian cookbook, retaining original methods and measures.
Take 4 pounds of whitefish, salmon and beluga sturgeon, either in 1-pound or 1½-pound portions as printed. Sprinkle over half a jar each of capers and olives, 10 sliced small onions, pepper and anchovies; salt and roll into a cylinder.
Wrap in a napkin and place in a saucepan with water, aromatic roots, pepper, bay leaf and ¼ glass of vinegar. Cover and boil thoroughly. The historical method then transfers the roulade to a press for about three days.
To serve, cut into slices and accompany with horseradish and vinegar.
Historical editorial note: The historical three-day pressing procedure is not safe storage guidance. Modern versions require prompt cooling and refrigeration.
Original source: Read Russian recipe No. 2594. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.