The 1901 Cookbook Archive
No. 4081 — Pickled Pike or Pikeperch
English historical translation of Molokhovets recipe No. 4081 from the 1901 Russian cookbook, retaining original methods and measures.
Clean fresh pike or pikeperch, wash and dry, cut into pieces and rub each with salt.
Pack under a light weight for two days.
Boil parsley, celery, leek and onions in water; add the fish, cook until half-done, remove and cool.
Boil vinegar with black pepper, allspice and bay leaf, add the fish and cook until fully done.
Cool, pack into a jar and cover with the cooled vinegar. The author praises its firm texture.
Historical editorial note: The historical two-day salting and vinegar bottling lack verified modern safe holding conditions.
Original source: Read Russian recipe No. 4081. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.