No. 415 — Sweet-and-Sour Raisin Sauce for Tongue, Calf's Feet and Fish
English historical translation of Molokhovets recipe No. 415 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and strain basic red sauce. Just before serving, add caramelized sugar, three or four lemon slices each cut in half with seeds removed, one or two spoonfuls of sugar, and lemon juice.
Add ½ glass of washed and scalded raisins, optionally a little almond, prune cooking liquid and the prunes themselves, and one to three small wineglasses of white table wine. Bring to the boil.
When serving with fish, dilute the sauce with fish broth. On fasting days, substitute vegetable oil for Finnish-style butter.
To provide
1 spoonful of flour and ½ spoonful of butter 3–4 lumps of sugar and ½ lemon ½ glass of raisins; optional ¼ glass of almonds | Optional ⅔ glass of prunes and 1–3 small wineglasses of wine Caramelized sugar No. 391 |