No. 410 — Pickled-Cucumber Sauce
English historical translation of Molokhovets recipe No. 410 from the 1901 Russian cookbook, retaining original methods and measures.
Peel two pickled cucumbers, about ½ Russian pound altogether. Cut lengthwise and then into short thin strips.
Take three glasses of any stock and boil the washed cucumber peels with a bunch of parsley in it. Remove the greens and use 2½ glasses of the flavored stock to make basic red sauce. Boil and strain.
Add mushroom broth, or a little caramelized sugar or any suitable essence, to taste. Add the cucumber strips and boil. Gradually add boiled cucumber brine to taste, then a little sugar and stir.
Serve with boiled beef or, on fasting days, herring-and-potato cutlets.
To provide
2 pickled cucumbers and their brine 1 spoonful of flour and ½ spoonful of butter Fresh parsley, optionally 1 mushroom | Caramelized sugar and 1–2 lumps of sugar Optional essence |