Method

Remove the spinal column and cartilage from ½ pood fresh beluga. Prepare a pail of vinegar and add lb peppercorns, 5 zolotniki ginger (not crushed, but in pieces), and if desired, 5 heads of garlic. Cut the fish into pieces, add to a large pan, and cover with the vinegar to which may be added 5 zolotniki tarragon, marjoram, savory, and about 2 large handfuls of salt. Boil until the fish is done, remove from the fire, and cool. Arrange the fish in a large jar or clay pot, strain the broth, and pour it over the fish. Remove and discard the herbs from the spices that [were earlier tied up] in a napkin,* retie the spices in a cloth, and add them to the top of the jar. Cover the fish with a wooden disk, place a small stone on top to ensure that the fish will always be covered with vinegar, and store in a cold place.

*Although Molokhovets directed the reader to remove the spices from a napkin, she neglected to instruct the reader earlier to tie up the spices in a napkin before adding them to the broth.

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