The 1901 Cookbook Archive
No. 1013 — Roast Hen Stuffed with Sardines or Herring
English historical translation of Molokhovets recipe No. 1013 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare a filling by pounding five sardines with one spoonful of butter in a mortar.
Add half a French white loaf soaked in milk and squeezed, one egg, one spoonful of grated ordinary cheese and one teaspoon of finely chopped parsley.
Pound the mixture together and stuff the hen before roasting. The stuffing may also be made without the sardines.
To provide
1 hen, 5 sardines or 1 herring 1 spoonful of butter ½ French white loaf | 1 glass of milk and 1 egg 1 spoonful of ordinary cheese and green parsley 2 spoonfuls of butter, 2–3 rusks and salt |
Historical editorial note: The herring appears as an alternative in the ingredient list, but the filling directions describe sardines only. Roasting itself is referenced rather than given in full.
Original source: Read Russian recipe No. 1013. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.