No. 1220 — Herring, Sardine or Anchovy Butter
English historical translation of Molokhovets recipe No. 1220 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a herring, soak in milk or tea, remove the bones and mince finely.
Bake an onion in ashes, peel and put into a mortar. Optionally add ⅛ Russian pound of rye bread, one large grated apple, nutmeg and two spoonfuls of fresh unsalted butter.
Pound together, rub through a sieve and cool. Serve as an appetizer or spread with fresh potatoes.
Alternatively shape the spread like a whole herring, attach the head and tail and pour over one spoonful of olive oil.
In place of herring, use ten sardines or anchovies, cleaned with heads and tails removed; omit the apple for these alternatives.
To provide
1 herring and ⅛ Russian pound of rye bread 1 apple and 1 onion ¼ Russian pound of butter | Nutmeg 1 spoonful of olive oil |