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Anna Karenina

by Leo Tolstoy

ANNA KARENINALEO TOLSTOY
Our binding, not the publisher's

“Stepan Arkadyevitch liked dining, but still better he liked to give a dinner, small, but very choice, both as regards the food and drink and as regards the selection of guests. He particularly liked the program of that day’s dinner. There would be fresh perch, asparagus, and _la pièce de resistance_—first-rate, but quite plain, roast beef, and wines to suit: so much for the eating and drinking. Kitty and Levin would be of the party, and that this might not be obtrusively evident, there would be a girl cousin too, and young Shtcherbatsky, and _la pièce de resistance_ among the guests—Sergey Koznishev and Alexey Alexandrovitch. Sergey Ivanovitch was a Moscow man, and a philosopher; Alexey Alexandrovitch a Petersburger, and a practical politician. He was asking, too, the well-known eccentric enthusiast, Pestsov, a liberal, a great talker, a musician, an historian, and the most delightfully youthful person of fifty, who would be a sauce or garnish for Koznishev and Karenin. He would provoke them and set them off.”

From a cookbook of 1861

A cook of roughly the same moment, setting down the same dish.

1861  ·  Beeton
PERCH STEWED WITH WINE

294. INGREDIENTS.--Equal quantities of stock No. 105 and sherry, 1 bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to taste; thickening of butter and flour, pepper, grated nutmeg, 1/2 teaspoonful of anchovy sauce. _Mode_.--Scale the fish and take out the gills, and clean them thoroughly; lay them in a stewpan with sufficient stock and sherry just to cover them. Put in the bay-leaf, garlic, parsley, cloves, and salt, and simmer till tender. When done, take out the fish, strain the liquor, add a thickening of butter and flour, the pepper, nutmeg, and the anchovy sauce, and stir it over the fire until somewhat reduced, when pour over the fish, and serve. _Time_.--About 20 minutes. _Seasonable_ from September to November.

Sources: The passage is from Leo Tolstoy, Anna Karenina, tr. Garnett, Constance, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, oyster stamp.

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