The 1901 Cookbook Archive
No. 4085 — English-Style Pickled Fish
English historical translation of Molokhovets recipe No. 4085 from the 1901 Russian cookbook, retaining original methods and measures.
Use sturgeon, beluga, pike, burbot, sterlet or other fish with few bones. Cut into slices, coat with breadcrumbs and fry in butter or oil without making them overly greasy.
Cool and pack in jars, then cover with cold vinegar boiled with allspice, cinnamon, cloves, mace and salt.
Layer the fish with tarragon, basil, marjoram and especially rosemary, adding more rosemary than the other herbs.
Use enough vinegar to cover the fish and enough herbs to cover the surface, tie with animal bladder and place in ice.
Historical editorial note: This is a historic marinade, not a validated process for long-term preservation of fish.
Original source: Read Russian recipe No. 4085. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.