The 1901 Cookbook Archive
No. 4090 — Pickled Burbot Liver
English historical translation of Molokhovets recipe No. 4090 from the 1901 Russian cookbook, retaining original methods and measures.
Boil burbot livers in salted water, or remove the livers from already cooked burbot.
Pack in a jar and cover with very weak vinegar that has been boiled with a little allspice.
The author considers the flavour excellent but says it does not keep well; the weaker the vinegar, the better the taste and the worse its keeping quality.
Historical editorial note: Cooked fish liver in weak vinegar is not safe for prolonged storage. The original is a historical method only.
Original source: Read Russian recipe No. 4090. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.